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1 Ergebnisse
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Influence of a gel emulsion containing microalgal oil and a..:
Alejandre, Marta
;
Ansorena, Diana
;
Calvo, María Isabel
..
Meat Science. 148 (2019) - p. 219-222 , 2019
Link:
https://doi.org/10.1016/j.meatsci.2018.05.022
RT Journal T1
Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2018.05.022&Exemplar=1&LAN=DE A1 Alejandre, Marta A1 Ansorena, Diana A1 Calvo, María Isabel A1 Cavero, Rita Yolanda A1 Astiasarán, Iciar PB Elsevier BV YR 2019 SN 0309-1740 JF Meat Science VO 148 SP 219 OP 222 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2018.05.022 DO https://doi.org/10.1016/j.meatsci.2018.05.022 SF ELIB - SuUB Bremen
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