Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages
Maristela Midori Ozaki(Universidade Estadual de Campinas (UNICAMP)), Marise Aparecida Rodrigues Pollonio(Universidade Estadual de Campinas (UNICAMP)), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Natália Chinellato de Azambuja Ferreira(Universidade Estadual de Campinas (UNICAMP)), Carolina Siqueira Franco Picone(Universidade Estadual de Campinas (UNICAMP)), Mírian dos Santos(Universidade Estadual de Campinas (UNICAMP)), Wanessa Oliveira Ribeiro(Universidade Estadual de Campinas (UNICAMP))
Cited by 60
Related Papers
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
|Antioxidants|2019|1.9k
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
|Molecules|2021|531
Active packaging films with natural antioxidants to be used in meat industry: A review
|Food Research International|2018|436
Berries extracts as natural antioxidants in meat products: A review
|Food Research International|2017|395