Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

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Bibliographic Details
Main Author:	Emilio ALVAREZ-PARRILLA
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Subjects:	Agrociencias TBARS Hot pepper flavonoids Bixa orellana L proanthocyanidins
Online Access:	Acceder al recurso
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