Peanut skin extract reduces lipid oxidation in cooked chicken patties

Poultry Science - Tập 94 - Trang 442-446 - 2015
P.E.S. Munekata1, A.V. Calomeni1, C.E.C. Rodrigues1, C.S. Fávaro-Trindade1, S.M. Alencar2, M.A. Trindade1
1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, SP, Brazil
2Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, 11 Pádua Dias Ave, 13.418-900, Piracicaba, SP, Brazil

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