农业科学学报（英文版）Issue(11)：1982-1992,11.DOI:10.1016/S2095-3119(13)60636-X
Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage
Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage
Rui Ganho 1Mario Estvez 2Mnica Armenteros 2David Morcuende2
作者信息
- 1. Food Science Department, ESTM, Polytechnic Institute of Leiria, Peniche 4133, Portugal
- 2. Animal Production and Food Science, University of Extremadura, Av. de la Universidad s/n, Cáceres 10003, Spain
- 折叠
摘要
关键词
berries/lipid oxidation/meat pattiesm TBA-RSm polyunsaturated fatty acids/lipid-derived volatilesKey words
berries/lipid oxidation/meat pattiesm TBA-RSm polyunsaturated fatty acids/lipid-derived volatiles引用本文复制引用
Rui Ganho,Mario Estvez,Mnica Armenteros,David Morcuende..Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage[J].农业科学学报（英文版）,2013,(11):1982-1992,11.
