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

Fuente: Redalyc

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Dettagli Bibliografici
Autore principale:	Rey David Vargas-Sánchez
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Universidad de Sonora 2024
Soggetti:	Multidisciplinaria (Ciencias Naturales y Exactas) antioxidants meat quality Coffee residues bioactive compounds
Accesso online:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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