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Producing an Emulsified Meat System by Partially Substituti..:
Isaac Almaráz-Buendia
;
Adriana Hernández-Escalona
;
Roberto González-Tenorio
...
https://dx.doi.org/10.3390/foods8090357. , 2019
Link:
https://doi.org/10.3390/foods8090357
RT Journal T1
Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_8_9_357_&Exemplar=1&LAN=DE A1 Isaac Almaráz-Buendia A1 Adriana Hernández-Escalona A1 Roberto González-Tenorio A1 Nestor Santos-Ordoñez A1 José Jesús Espino-García A1 Víctor Martínez-Juárez A1 Martin A. Meza-Nieto A1 Rafael Germán Campos Montiel PB Multidisciplinary Digital Publishing Institute YR 2019 K1 xoconostle K1 phenols K1 ABTS K1 DPPH K1 TBARS JF https://dx.doi.org/10.3390/foods8090357 LK http://dx.doi.org/https://doi.org/10.3390/foods8090357 DO https://doi.org/10.3390/foods8090357 SF ELIB - SuUB Bremen
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