Utilization of coffee silverskin aqueous extract to improve pork meat homogenates oxidative stability

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Rey David Vargas-Sánchez
Format:	Artículo científico
Language:	en
Published:	Universidad de Sonora 2024
Subjects:	Multidisciplinaria (Ciencias Naturales y Exactas) antioxidants meat quality Coffee residues bioactive compounds
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet