Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life
José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Paulo José do Amaral Sobral(Universidade de São Paulo), Mirian Pateiro(Centro Tecnológico de Automoción de Galicia), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Anderson S. Sant’Ana(Universidade Estadual de Campinas (UNICAMP)), Isabella Strozzi(Universidade de São Paulo), Francisco J. Barba(Universitat de València), Gabriele Rocchetti(Università Cattolica del Sacro Cuore), Luigi Lucini(Università Cattolica del Sacro Cuore), Marianna Miranda Furtado(Universidade Estadual de Campinas (UNICAMP)), Flávia Carolina Vargas(Universidade de São Paulo)
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