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1.
Effect of willow herb (Epilobium angustifolium L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides.
Food Funct
; 13(6): 3526-3539, 2022 Mar 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-35253026
2.
Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB.
Foods
; 9(1)2020 Jan 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-31963811
3.
Bioactive peptides from beef products fermented by acid whey in vitro and in silico study
Sci. agric.
; 76(4): 311-320, July-Aug. 2019. tab, graf
Artículo
en Inglés
| VETINDEX | ID: vti-740885
4.
Bioactive peptides from beef products fermented by acid whey in vitro and in silico study
Sci. agric
; 76(4): 311-320, July-Aug. 2019. tab, graf
Artículo
en Inglés
| VETINDEX | ID: biblio-1497793
5.
Evaluation of natural preservatives in combination with acid whey for use in fermented sausage
Sci. agric
; 73(2): 125-133, Mar.-Apr. 2016. tab, graf
Artículo
en Inglés
| VETINDEX | ID: biblio-1497549
6.
Evaluation of natural preservatives in combination with acid whey for use in fermented sausage
Sci. agric.
; 73(2): 125-133, Mar.-Apr. 2016. tab, graf
Artículo
en Inglés
| VETINDEX | ID: vti-30597
7.
Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition
Sci. agric.
; 72(2): 124-131, Mar.-Apr. 2015. tab
Artículo
en Inglés
| VETINDEX | ID: vti-30066
8.
Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition
Sci. agric
; 72(2): 124-131, Mar.-Apr. 2015. tab
Artículo
en Inglés
| VETINDEX | ID: biblio-1497474
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