From by-product to natural antioxidant: Incorporation of peanut skin extract in mayonnaise and its effect on physico-chemical and sensory properties
Romina Bodoira, Andrea Carolina Rodríguez-Ruiz, Marcela Martı́nez, Alexis Velez, Pablo D. Ribotta, Damián Maestri
Topics & Concepts
AntioxidantSensory systemFood scienceChemistryNatural productNatural (archaeology)BiologyOrganic chemistryPaleontologyNeuroscienceMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesMicroencapsulation and Drying Processes