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1 Ergebnisse
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Effects of the Incorporation of Tannin Extract from Quebrac..:
Ana Paula B. Fruet
;
Francine M. Giotto
;
Mozart A. Fonseca
..
https://www.mdpi.com/2304-8158/9/5/667. , 2020
Link:
https://doi.org/10.3390/foods9050667
RT Journal T1
Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:0249d8c7729142b5a3e702e0d21c4dda&Exemplar=1&LAN=DE A1 Ana Paula B. Fruet A1 Francine M. Giotto A1 Mozart A. Fonseca A1 José Laerte Nörnberg A1 Amilton S. de Mello PB MDPI AG YR 2020 K1 beef K1 condensed tannin K1 Quebracho K1 lipid oxidation K1 color stability K1 sensory attributes K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/9/5/667 LK http://dx.doi.org/https://doi.org/10.3390/foods9050667 DO https://doi.org/10.3390/foods9050667 SF ELIB - SuUB Bremen
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