Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA

  1. Ciriano, M.G.-I.d.
  2. García-Herreros, C.
  3. Larequi, E.
  4. Valencia, I.
  5. Ansorena, D.
  6. Astiasarán, I.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2009

Volume: 83

Issue: 2

Pages: 271-277

Type: Article

DOI: 10.1016/J.MEATSCI.2009.05.009 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus