Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers
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Title
Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers
Authors
Keywords
Equivalent concentrations, Extraction, Ovine hamburgers, Radical-scavenging activity, Sensory acceptance
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 1, Pages 451-460
Publisher
Springer Nature
Online
2015-08-18
DOI
10.1007/s13197-015-1994-x
References
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