Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

  1. Munekata, P.E.S.
  2. Domínguez, R.
  3. Franco, D.
  4. Bermúdez, R.
  5. Trindade, M.A.
  6. Lorenzo, J.M.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2017

Volume: 124

Pages: 54-60

Type: Article

DOI: 10.1016/J.MEATSCI.2016.11.002 GOOGLE SCHOLAR
Data source: Scopus