Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet"
The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HT<sub>s</sub>) and organic (HT<sub>o</sub>) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxida...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2021-01-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |