Open AccessOxidative Stability of Ground Lamb Enhanced with Extracts from Peel and Seed of Camu Camu (Myrciaria Dubia)
Author(s) -
J. M. Guedes-Oliveira,
Bruno R.C. Costa-Lima,
Leda Cristina Muzzi Cunha,
Ana Paula Amaral de Alcântara Salim,
Jéssica Diogo Baltar,
Alice Raquel Fortunato,
Carlos Adam Conté-Júnior
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.148
Subject(s) - tbars , chemistry , food science , lipid oxidation , antioxidant , lightness , solvent , longissimus dorsi , lipid peroxidation , biochemistry , physics , optics