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From by-product to natural antioxidant: Incorporation of pe..:
Bodoira, R.M.
;
Rodríguez Ruiz, A.C.
;
Martínez, M.L.
...
Food Bioscience. 61 (2024) - p. 104680 , 2024
Link:
https://doi.org/10.1016/j.fbio.2024.104680
RT Journal T1
From by-product to natural antioxidant: Incorporation of peanut skin extract in mayonnaise and its effect on physico-chemical and sensory properties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fbio.2024.104680&Exemplar=1&LAN=DE A1 Bodoira, R.M. A1 Rodríguez Ruiz, A.C. A1 Martínez, M.L. A1 Velez, A.R. A1 Ribotta, P.D. A1 Maestri, D.M. PB Elsevier BV YR 2024 SN 2212-4292 JF Food Bioscience VO 61 SP 104680 LK http://dx.doi.org/https://doi.org/10.1016/j.fbio.2024.104680 DO https://doi.org/10.1016/j.fbio.2024.104680 SF ELIB - SuUB Bremen
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