Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

出版年份 2017 全文链接

标题

作者

关键词

Antioxidant capacity, Oregano, Natural antioxidant, Phenolic compounds, Shelf life

出版物

Volume 233, Issue -, Pages 101-109

出版商

Elsevier BV

发表日期

2017-04-19

DOI

10.1016/j.foodchem.2017.04.100

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