Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride
- 18 May 2006
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 86 (9), 1298-1307
- https://doi.org/10.1002/jsfa.2492
Abstract
No abstract availableKeywords
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