Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea)
Abstract
:1. Introduction
2. Experimental Section
2.1. Grape Seed Extract (GRA) and Green Tea Extract (TEA)
2.2. Determination of Antioxidant Activity
2.3. Manufacture of Liver Pâté
2.4. Analytical Methods
2.4.1. Physical Analysis
2.4.2. Lipid Oxidation
2.4.3. Analysis of Fatty Acid Methyl Esters
2.4.4. Analysis of Volatile Compounds
2.5. Statistical Analysis
3. Results and Discussion
3.1. Antioxidant Activity of the Extracts
3.2. Color Properties of Pig Liver Pâtés during Storage Time
CON | BHT | TEA | GRA | p-Value | SEM | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|
50 | 200 | 1000 | 50 | 200 | 1000 | ||||||
pH | 0 | 6.34 a,5 | 6.27 a,4 | 6.29 4 | 6.21 2,3 | 6.18 a,b,1,2 | 6.23 3 | 6.20 a,b,2,3 | 6.16 b,1 | 0.000 | 0.02 |
4 | 6.30 b,c,2 | 6.16 b,1,2 | 6.00 1 | 6.14 1,2 | 6.14 b,1,2 | 6.17 1,2 | 6.17 b,1,2 | 6.13 c,1,2 | 0.207 | 0.03 | |
8 | 6.27 c | 6.18 b | 6.13 | 6.06 | 6.07 c | 6.22 | 6.19 b | 6.12 c | 0.069 | 0.02 | |
24 | 6.34 a,b | 6.25 a | 6.15 | 6.22 | 6.21 a | 6.25 | 6.23 a | 6.20 a | 0.071 | 0.02 | |
p-value | 0.025 | 0.009 | 0.306 | 0.296 | 0.003 | 0.217 | 0.031 | 0.001 | |||
SEM | 0.01 | 0.02 | 0.05 | 0.03 | 0.02 | 0.01 | 0.01 | 0.01 | |||
L* | 0 | 67.64 c,4 | 74.50 a,7 | 76.06 a,8 | 66.88 3 | 58.01 b,1 | 74.38 a,6 | 69.71 5 | 65.21 2 | 0.000 | 1.45 |
4 | 69.34 b,c,4 | 68.16 b,3,4 | 67.49 b,3,4 | 65.81 2,3 | 61.62 a,1 | 70.10 b,4 | 67.14 2–4 | 63.87 1,2 | 0.004 | 0.73 | |
8 | 70.87 a,b,2 | 71.67 a,2 | 71.77 b,2 | 68.81 2 | 61.55 a,1 | 72.17 a,b,2 | 70.29 2 | 64.51 1 | 0.001 | 0.98 | |
24 | 71.39 a,2 | 71.39 a,2 | 70.56 b,2 | 68.43 2 | 62.34 a,1 | 70.03 b,2 | 69.81 2 | 64.40 1 | 0.000 | 0.85 | |
p-value | 0.014 | 0.024 | 0.022 | 0.334 | 0.010 | 0.065 | 0.306 | 0.397 | |||
SEM | 0.58 | 0.90 | 1.23 | 0.62 | 0.66 | 0.75 | 0.62 | 0.26 | |||
a* | 0 | 4.63 a,7 | 4.61 a,b,7 | 3.66 a,5 | 2.43 3 | 1.85 a,2 | 4.12 6 | 3.17 4 | 1.59 1 | 0.000 | 0.29 |
4 | 4.43 a,4 | 4.36 a,b,4 | 3.37 a,b,3 | 2.47 2 | 1.47 b,1 | 3.38 3 | 3.25 3 | 1.21 1 | 0.000 | 0.29 | |
8 | 3.96 b,4,5 | 4.09 b,5 | 3.24 b,3 | 1.93 2 | 1.12 c,1 | 3.67 4 | 3.00 3 | 1.04 1 | 0.000 | 0.30 | |
24 | 4.58 a,4,5 | 4.73 a,5 | 3.63 a,b,3,4 | 2.46 2 | 1.13 c,1 | 3.72 3,4 | 3.38 2,3 | 1.20 1 | 0.000 | 0.34 | |
p-value | 0.024 | 0.099 | 0.116 | 0.243 | 0.011 | 0.359 | 0.686 | 0.307 | |||
SEM | 0.11 | 0.11 | 0.08 | 0.11 | 0.12 | 0.14 | 0.10 | 0.10 | |||
b* | 0 | 19.45 a,7 | 20.18 a,8 | 18.79 a,6 | 15.58 3 | 11.96 a,1 | 18.53 5 | 17.06 4 | 13.51 2 | 0.000 | 0.71 |
4 | 18.78 a,b,5 | 19.22 b,5 | 17.44 b,4 | 15.86 3 | 11.35 a,b,1 | 17.57 4 | 17.49 4 | 12.99 2 | 0.000 | 0.68 | |
8 | 18.97 a,b,5 | 19.48 a,b,5 | 17.73 b,4 | 15.25 3 | 10.26 c,1 | 18.51 4,5 | 17.79 4 | 12.93 2 | 0.000 | 0.80 | |
24 | 18.35 b,5 | 18.71 b,5 | 17.77 b,4,5 | 15.63 3 | 10.45 b,c,1 | 18.11 4,5 | 17.21 4 | 12.86 2 | 0.000 | 0.73 | |
p-value | 0.110 | 0.033 | 0.023 | 0.464 | 0.027 | 0.363 | 0.263 | 0.190 | |||
SEM | 0.17 | 0.22 | 0.21 | 0.13 | 0.28 | 0.21 | 0.14 | 0.12 | |||
ΔE | 0-4 | 1.89 1,2 | 6.42 3,4 | 8.70 4 | 1.14 1 | 3.68 1–3 | 4.52 2,3 | 2.62 1,2 | 1.50 1,2 | 0.005 | 0.68 |
0-8 | 3.36 | 2.97 | 4.77 | 2.34 | 4.01 | 2.37 | 1.21 | 1.07 | 0.252 | 0.39 | |
0-24 | 3.91 1,3 | 3.47 2,3 | 5.59 4 | 1.87 1 | 4.65 3,4 | 4.42 3,4 | 2.06 1,2 | 1.24 1 | 0.001 | 0.40 | |
p-value | 0.122 | 0.148 | 0.173 | 0.759 | 0.559 | 0.313 | 0.136 | 0.860 | |||
SEM | 0.44 | 0.80 | 0.96 | 0.54 | 0.32 | 0.60 | 0.30 | 0.26 |
3.3. Oxidative Stability of Pig Liver Pâtés during Storage Time
3.4. Relationship between TBARs and METOX Production and the Concentration of the TEA and GRA Extracts
3.5. Fatty Acid Composition of Pig Liver Pâtés during Storage Time
CON | BHT | TEA | GRA | p-Value | SEM | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|
50 | 200 | 1000 | 50 | 200 | 1000 | ||||||
0 | 20.46 b,1 | 20.43 c,1 | 20.70 b,c,5 | 20.45 1 | 20.77 a,b,6 | 20.50 2 | 20.58 3 | 20.62 4 | 0.000 | 0.03 | |
Palmitic Acid | 4 | 20.33 b,2 | 20.28 c,2 | 20.14 c,2 | 20.22 2 | 19.10 b,1 | 19.85 2 | 19.76 2 | 19.90 2 | 0.013 | 0.11 |
8 | 23.23 a | 23.59 a | 22.89 a | 22.33 | 22.61 a | 22.26 | 22.34 | 22.67 | 0.176 | 0.14 | |
C16:0 | 24 | 21.84 a,b | 21.77 b | 21.83 a,b | 18.20 | 20.94 a,b | 21.41 | 21.79 | 21.25 | 0.465 | 0.43 |
p-value | 0.039 | 0.002 | 0.026 | 0.225 | 0.042 | 0.103 | 0.228 | 0.068 | |||
SEM | 0.48 | 0.51 | 0.43 | 0.70 | 0.51 | 0.40 | 0.48 | 0.43 | |||
0 | 2.45 3 | 2.58 b,c,5 | 2.51 4 | 2.38 1 | 2.54 4 | 2.41 1,2 | 2.39 1 | 2.44 2,3 | 0.000 | 0.02 | |
Palmitoleic Acid | 4 | 2.36 1 | 2.51 c,2 | 2.49 2 | 2.41 1,2 | 2.36 1 | 2.35 1 | 2.32 1 | 2.35 1 | 0.042 | 0.02 |
8 | 2.40 | 2.72 a,b | 2.52 | 2.49 | 2.53 | 2.44 | 2.46 | 2.57 | 0.396 | 0.03 | |
C16:1 | 24 | 2.40 | 2.75 a | 2.35 | 1.97 | 2.56 | 2.41 | 2.54 | 2.55 | 0.527 | 0.08 |
p-value | 0.842 | 0.025 | 0.692 | 0.657 | 0.373 | 0.164 | 0.338 | 0.121 | |||
SEM | 0.03 | 0.04 | 0.05 | 0.14 | 0.04 | 0.01 | 0.04 | 0.04 | |||
0 | 12.15 2 | 12.12 a,2 | 12.24 3 | 12.38 4 | 11.42 1 | 12.45 5 | 12.36 4 | 12.25 3 | 0.000 | 0.08 | |
Stearic Acid | 4 | 12.73 | 12.15 a | 12.14 | 12.23 | 12.45 | 12.18 | 12.07 | 12.04 | 0.496 | 0.08 |
8 | 13.43 | 12.42 a | 11.97 | 12.16 | 12.13 | 12.68 | 12.43 | 12.25 | 0.528 | 0.17 | |
C18:0 | 24 | 12.73 3 | 11.42 b,1,2 | 12.05 2,3 | 10.73 1 | 11.40 1,2 | 12.46 2,3 | 12.28 2,3 | 11.81 1–3 | 0.029 | 0.18 |
p-value | 0.557 | 0.020 | 0.695 | 0.083 | 0.077 | 0.352 | 0.916 | 0.067 | |||
SEM | 0.28 | 0.15 | 0.07 | 0.29 | 0.19 | 0.09 | 0.16 | 0.08 | |||
0 | 50.30 1 | 50.60 a,4 | 50.62 5 | 50.66 5 | 52.53 7 | 50.80 6 | 50.48 3 | 50.45 2 | 0.000 | 0.18 | |
Oleic Acid | 4 | 49.75 1 | 50.86 a,1,2 | 50.91 1,2 | 50.78 1,2 | 50.51 1,2 | 51.80 2,3 | 52.35 3 | 51.55 2,3 | 0.020 | 0.22 |
8 | 47.56 | 46.52 b | 48.83 | 49.04 | 48.44 | 48.61 | 49.58 | 49.05 | 0.151 | 0.29 | |
C18:1n9 | 24 | 49.49 | 50.70 a | 50.05 | 57.23 | 50.86 | 50.19 | 49.59 | 50.72 | 0.412 | 0.89 |
p-value | 0.254 | 0.005 | 0.212 | 0.241 | 0.103 | 0.108 | 0.500 | 0.184 | |||
SEM | 0.60 | 0.76 | 0.45 | 1.60 | 0.68 | 0.58 | 0.75 | 0.49 | |||
0 | 10.18 a,5 | 9.70 b,3 | 9.53 2 | 9.78 4 | 9.44 1 | 9.54 2 | 9.70 3 | 9.54 2 | 0.000 | 0.06 | |
Linolei Acid | 4 | 10.40 a,2 | 9.70 b,1 | 9.62 1 | 9.75 1 | 9.85 1 | 9.65 1 | 9.63 1 | 9.84 1 | 0.014 | 0.07 |
8 | 9.12 c | 10.04 a | 9.36 | 9.52 | 9.63 | 10.01 | 8.92 | 9.10 | 0.229 | 0.13 | |
C18:2n6 | 24 | 9.72 b | 9.61 b | 9.87 | 9.76 | 9.59 | 9.46 | 9.66 | 9.56 | 0.639 | 0.05 |
p-value | 0.001 | 0.033 | 0.265 | 0.573 | 0.791 | 0.256 | 0.284 | 0.156 | |||
SEM | 0.19 | 0.07 | 0.09 | 0.07 | 0.12 | 0.10 | 0.16 | 0.12 | |||
0 | 0.61 a,3 | 0.57 c,2 | 0.57 2 | 0.53 1 | 0.56 1,2 | 0.57 2 | 0.56 1,2 | 0.58 b,2,3 | 0.019 | 0.01 | |
Linolenic Acid | 4 | 0.53 b | 0.55 c | 0.35 | 0.56 | 0.54 | 0.59 | 0.57 | 0.59 b | 0.493 | 0.03 |
8 | 0.59 a,b,1 | 0.78 a,3 | 0.67 1,2 | 0.70 2,3 | 0.70 2,3 | 0.65 1,2 | 0.69 2 | 0.74 a,2,3 | 0.022 | 0.02 | |
C18:3n3 | 24 | 0.56 a,b | 0.63 b | 0.61 | 0.31 | 0.67 | 0.62 | 0.69 | 0.58 b | 0.540 | 0.04 |
p-value | 0.091 | 0.001 | 0.366 | 0.413 | 0.061 | 0.454 | 0.420 | 0.007 | |||
SEM | 0.01 | 0.03 | 0.07 | 0.08 | 0.03 | 0.02 | 0.03 | 0.03 | |||
0 | 1.33 a,3 | 1.55 a,5 | 1.33 b,3 | 1.43 a,4 | 0.42 b,1 | 1.21 2 | 1.43 a,4 | 1.33 a,3 | 0.000 | 0.09 | |
Arachidonic Acid | 4 | 1.67 a | 1.70 a | 1.66 a | 1.61 a | 1.78 a | 1.14 | 1.00 a | 1.26 a | 0.054 | 0.08 |
8 | 0.25 b | 0.39 b | 0.31 c | 0.27 b | 0.32 b | 0.63 | 0.34 b | 0.29 b | 0.066 | 0.03 | |
C20:4n6 | 24 | 0.61 b | 0.44 b | 0.53 c | 0.40 b | 0.53 b | 0.71 | 0.53 b | 0.66 a,b | 0.988 | 0.07 |
p-value | 0.003 | 0.004 | 0.001 | 0.014 | 0.018 | 0.173 | 0.009 | 0.052 | |||
SEM | 0.22 | 0.24 | 0.21 | 0.24 | 0.24 | 0.12 | 0.17 | 0.18 |
CON | BHT | TEA | GRA | p-Value | SEM | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|
50 | 200 | 1000 | 50 | 200 | 1000 | ||||||
SFA | 0 | 33.60 b,3 | 33.55 b,c,2 | 33.91 b,5 | 33.72 4 | 33.07 b,1 | 33.92 a,b,5 | 33.92 5 | 33.92 b,5 | 0.000 | 0.07 |
4 | 33.92 b,4 | 33.32 c,3,4 | 33.25 b,2–4 | 33.37 3,4 | 32.39 b,1 | 32.88 b,1–3 | 32.63 1,2 | 32.88 b,1–3 | 0.010 | 0.13 | |
8 | 38.26 a | 37.74 a | 36.50 a | 36.00 | 36.38 a | 36.26 a | 36.27 | 36.49 a | 0.375 | 0.27 | |
24 | 35.85 a,b | 34.53 b | 35.14 a,b | 29.59 | 33.87 b | 35.16 ,ab | 35.64 | 34.39 b | 0.349 | 0.66 | |
p-value | 0.082 | 0.001 | 0.058 | 0.225 | 0.033 | 0.058 | 0.312 | 0.032 | |||
SEM | 0.79 | 0.68 | 0.52 | 1.10 | 0.61 | 0.53 | 0.73 | 0.53 | |||
MUFA | 0 | 53.85 1 | 54.22 a,5 | 54.25 a,b,5 | 54.12 4 | 56.16 7 | 54.32 a,6 | 53.96 2 | 54.07 3 | 0.000 | 0.18 |
4 | 53.11 1 | 54.36 a,1–3 | 54.51 a,1–3 | 54.28 1,2 | 53.92 1,2 | 55.28 a,2,3 | 55.77 3 | 55.00 2,3 | 0.033 | 0.23 | |
8 | 51.16 | 50.40 b | 52.56 b | 52.83 | 52.20 | 52.08 b | 53.21 | 52.83 | 0.265 | 0.30 | |
24 | 52.87 | 54.39 a | 53.44 a,b | 59.74 | 54.62 | 53.58 a,b | 53.17 | 54.35 | 0.331 | 0.72 | |
p-value | 0.362 | 0.001 | 0.129 | 0.234 | 0.094 | 0.054 | 0.550 | 0.137 | |||
SEM | 0.52 | 0.65 | 0.34 | 1.28 | 0.62 | 0.49 | 0.65 | 0.35 | |||
PUFA | 0 | 12.55 a,8 | 11.87 a,7 | 11.84 a,3 | 12.16 6 | 10.77 1 | 11.76 2 | 12.11 a,5 | 11.92 a,4 | 0.000 | 0.13 |
4 | 12.97 a,3 | 11.97 a,1–3 | 12.05 a,1,2 | 12.34 1–3 | 12.56 2,3 | 11.83 1,2 | 11.60 a,b,1 | 12.12 a,1,2 | 0.049 | 0.12 | |
8 | 10.51 c | 11.39 a | 10.94 b | 11.15 | 11.27 | 11.66 | 10.52 c | 10.68 b | 0.117 | 0.15 | |
24 | 11.29 b | 10.73 b | 11.42 a,b | 10.67 | 11.34 | 11.26 | 11.13b | 11.25 b | 0.627 | 0.09 | |
p-value | 0.000 | 0.015 | 0.036 | 0.068 | 0.100 | 0.537 | 0.008 | 0.011 | |||
SEM | 0.37 | 0.19 | 0.17 | 0.29 | 0.29 | 0.13 | 0.23 | 0.22 | |||
P/S | 0 | 0.37 a | 0.35 a | 0.35 a | 0.36 | 0.33 b | 0.35 | 0.36 a | 0.35 a,b | 0.319 | 0.01 |
4 | 0.39 a | 0.36 a | 0.36 a | 0.37 | 0.39 a | 0.36 | 0.36 a | 0.37 a | 0.060 | 0.01 | |
8 | 0.28 c | 0.30 b | 0.30 b | 0.31 | 0.31 b | 0.32 | 0.29 b | 0.30 c | 0.313 | 0.01 | |
24 | 0.32 b | 0.31 b | 0.33 a,b | 0.36 | 0.34 b | 0.32 | 0.31 a,b | 0.33 b,c | 0.488 | 0.01 | |
p-value | 0.002 | 0.003 | 0.048 | 0.098 | 0.030 | 0.170 | 0.059 | 0.014 | |||
SEM | 0.02 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | |||
n6/n3 | 0 | 17.30 a,b,2 | 18.34 a,b,4 | 17.73 3 | 19.43 a,6 | 17.75 a,b,3 | 17.32 2 | 18.45 5 | 16.73 1 | 0.000 | 0.20 |
4 | 22.12 a | 20.26 a | 18.59 | 18.82 a,b | 19.99 a | 16.91 | 17.99 | 17.46 | 0.504 | 2.60 | |
8 | 13.61 b,2 | 11.73 c,1 | 12.30 1,2 | 12.00 c,1 | 12.33 b,1,2 | 16.40 3 | 11.65 1 | 11.30 1 | 0.001 | 0.42 | |
24 | 17.27 a,b | 14.93 b,c | 16.81 | 17.18 b | 14.04 b | 15.61 | 14.66 | 16.63 | 0.976 | 0.78 | |
p-value | 0.047 | 0.009 | 0.392 | 0.001 | 0.052 | 0.871 | 0.193 | 0.105 | |||
SEM | 1.25 | 1.28 | 5.61 | 1.12 | 1.25 | 0.63 | 1.28 | 1.07 | |||
NV | 0 | 0.35 b | 0.35 b | 0.36 b | 0.35 | 0.35 b | 0.35 | 0.35 | 0.36 a,b | 0.972 | 0.01 |
4 | 0.35 b,3 | 0.35 b,2,3 | 0.35 b,2,3 | 0.35 2,3 | 0.33 b,1 | 0.33 1–3 | 0.33 1,2 | 0.34 b,1–3 | 0.033 | 0.01 | |
8 | 0.43 a | 0.44 a | 0.41 a | 0.40 | 0.41 a | 0.40 | 0.40 | 0.41 a | 0.135 | 0.01 | |
24 | 0.38 a,b | 0.38 b | 0.38 a,b | 0.28 | 0.37 a,b | 0.37 | 0.39 | 0.37 a,b | 0.532 | 0.01 | |
p-value | 0.044 | 0.003 | 0.064 | 0.245 | 0.049 | 0.144 | 0.254 | 0.058 | |||
SEM | 0.01 | 0.02 | 0.01 | 0.02 | 0.01 | 0.01 | 0.01 | 0.01 |
3.6. Volatile Profile of Pig Liver Pâtés during Storage Time
CON | BHT | TEA | GRA | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
50 | 200 | 1000 | 50 | 200 | 1000 | p-Value | SEM | ||||
Week 0 | Hexanal | 171.58 b | 159.38 c | 116.70 e | 49.22 g | 31.79 h | 233.34 a | 154.90 d | 62.33 f | 0.000 | 16.92 |
2-heptanona | 0.00 d | 0.94 c | 0.00 d | 0.00 d | 0.00 d | 2.80 a | 2.38 b | 0.00 d | 0.000 | 0.28 | |
Heptanal | 9.34 a | 2.69 d | 2.56 e | 1.41 g | 1.22 h | 4.57 b | 4.18 c | 1.77 f | 0.000 | 0.64 | |
Octanal | 0.00 d | 0.00 d | 0.00 d | 0.00 d | 0.00 d | 7.50 a | 6.94 b | 4.04 c | 0.000 | 0.81 | |
Hexan-1-ol | 8.77 c | 5.06 d | 1.94 f | 0.00 g | 0.00 g | 9.03 b | 10.46 a | 2.89e | 0.000 | 1.02 | |
Octen-1,3-ol | 20.81 b | 17.21 c | 13.43 d | 5.94 f | 0.00 g | 0.00 g | 22.59 a | 7.44 e | 0.000 | 2.15 | |
Furan-2-penthyl | 3.50 a | 0.74 c | 0.43 d | 0.00 e | 0.00 e | 0.75 c | 1.02 b | 0.75 c | 0.000 | 0.27 | |
Week 24 | Hexanal | 374.33 a | 330.40 a,b | 231.12 b,c | 86.10 d,e | 24.91 e | 227.21 b,c | 182.72 c,d | 82.08 d,e | 0.001 | 31.22 |
2-heptanona | 2.90 a | 2.70 a | 1.04 a | 0.00 b | 0.00 b | 2.01 a | 2.02 a | 0.00 b | 0.002 | 0.32 | |
Heptanal | 7.60 a | 6.70 a,b | 6.13 a,b | 2.86 b,c | 0.94 c | 6.02 a,b | 6.74 a,b | 3.36 b,c | 0.035 | 0.65 | |
Octanal | 5.90 | 0.00 | 0.00 | 0.00 | 0.00 | 5.77 | 4.75 | 0.00 | 0.211 | 0.88 | |
Hexan-1-ol | 9.47 a | 6.87 b | 8.97 c | 0.98 c | 0.95 c | 5.82 b | 6.83 b | 2.26 c | 0.000 | 0.80 | |
Octen-1,3-ol | 47.41 a | 29.58 a,b | 14.10 b,c | 4.30 b,c | 2.31 b,c | 0.00 c | 10.47 b,c | 7.17 b,c | 0.025 | 4.53 | |
Furan-2-penthyl | 0.87 a | 1.05 a | 0.96 a | 0.00 c | 0.00 c | 0.93 a | 1.03 a | 0.67 b | 0.000 | 0.11 |
4. Conclusions
Acknowledgements
Author Contributions
Conflicts of Interest
References
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Pateiro, M.; Lorenzo, J.M.; Vázquez, J.A.; Franco, D. Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea). Antioxidants 2015, 4, 102-123. https://doi.org/10.3390/antiox4010102
Pateiro M, Lorenzo JM, Vázquez JA, Franco D. Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea). Antioxidants. 2015; 4(1):102-123. https://doi.org/10.3390/antiox4010102
Chicago/Turabian StylePateiro, Mirian, José M. Lorenzo, José A. Vázquez, and Daniel Franco. 2015. "Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea)" Antioxidants 4, no. 1: 102-123. https://doi.org/10.3390/antiox4010102
APA StylePateiro, M., Lorenzo, J. M., Vázquez, J. A., & Franco, D. (2015). Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea). Antioxidants, 4(1), 102-123. https://doi.org/10.3390/antiox4010102