Lipid and protein oxidation in the internal part of Italian type salami containing basil essential oil (Ocimum basilicum L.)

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Bibliographic Details
Main Author:	Alexandre José Cichoski
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Subjects:	Agrociencias TBARS salami Carbonyl Ocimum basilicum L natural antioxidant
Online Access:	Acceder al recurso
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