Antioxidant activity of rosemary extract, acerola extract and a mixture of tocopherols in sausage during storage at 8 °C
Henrique Hoelscher, Evilyn Lucas Fell, Rosicler Colet, Lucas Henrique do Nascimento, Ângela Signor Backes, Geciane Toniazzo Backes, Rogério Luís Cansian, Eunice Valduga, Clarice Steffens
Topics & Concepts
ChemistryFood scienceAntioxidantLipid oxidationTBARSShelf lifeMesophileAntimicrobialLipid peroxidationBacteriaBiochemistryBiologyOrganic chemistryGeneticsMeat and Animal Product QualityBee Products Chemical AnalysisProtein Hydrolysis and Bioactive Peptides