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Effect of the fruit aqueous extract of balloon pepper (Caps..:

Natália de Oliveira CABRAL ; Rodrigo Fortunato de OLIVEIRA ; Fabio da Costa HENRY...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005019203&tlng=en. , 2021

Link: https://doi.org/10.1590/fst.09221

RT Journal
T1 <Title>Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2eb9f0ead6a54929b11453f09ad10359&Exemplar=1&LAN=DE
				
A1 Natália de Oliveira CABRAL
A1 Rodrigo Fortunato de OLIVEIRA
A1 Fabio da Costa HENRY
A1 Daniela Barros de OLIVEIRA
A1 Alexandre Cristiano do SANTOS JUNIOR
A1 Jonhny de Azevedo MAIA JUNIOR
A1 Meire Lelis Leal MARTINS
PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos
YR 2021
K1 food safety
K1 frozen storage
K1 meat products
K1 peroxides
K1 rancification
K1 Nutrition. Foods and food supply
K1 TX341-641
K1 Technology (General)
K1 T1-995
JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005019203&tlng=en
LK http://dx.doi.org/https://doi.org/10.1590/fst.09221
DO https://doi.org/10.1590/fst.09221
SF ELIB - SuUB Bremen

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