Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê
Bianchin, M.; Pereira, D.; Almeida, J.d.F.; Moura, C.d.; Pinheiro, R.S.; Heldt, L.F.S.; Haminiuk, C.W.I.; Carpes, S.T. Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê. Molecules 2020, 25, 5160. https://doi.org/10.3390/molecules25215160
Bianchin M, Pereira D, Almeida JdF, Moura Cd, Pinheiro RS, Heldt LFS, Haminiuk CWI, Carpes ST. Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê. Molecules. 2020; 25(21):5160. https://doi.org/10.3390/molecules25215160
Chicago/Turabian StyleBianchin, Mirelli, Daiane Pereira, Jacqueline d.F. Almeida, Cristiane d. Moura, Rafaelly S. Pinheiro, Leila F.S. Heldt, Charles W.I. Haminiuk, and Solange T. Carpes. 2020. "Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê" Molecules 25, no. 21: 5160. https://doi.org/10.3390/molecules25215160


