Oxidative stability of fermented Italian-type sausages using mate leaves (<i>Ilex paraguariensis</i>St. Hil) extract as natural antioxidant

International Journal of Food Sciences and Nutrition - Tập 62 Số 7 - Trang 703-710 - 2011
Patrícia Beal1, Andréia Maria Faion, Alexandre José Cichoski, Rogério Luís Cansian, Alice Teresa Valduga, Débora de Olíveira, Eunice Valduga
1Departamento de Engenharia de Alimentos, URI-Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99700-000, Brazil.

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