Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2017 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Texto Completo: | http://repositorio.unb.br/handle/10482/30711 http://dx.doi.org/10.1590/0103-8478cr20160127 |
| id |
UNB_aada9fc0f92bfea32570d7ab61631b3c |
|---|---|
| oai_identifier_str |
oai:repositorio2.unb.br:10482/30711 |
| network_name_str |
Repositório Institucional da UnB |
| title |
Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation |
| author |
Gois, Franz Dias |
| author2 |
Sbardella, Maicon Lima, Cristiane Bovi de Migotto, Dannielle Leonardi Cairo, Pedro Leon Gomes Garbossa, Cesar Augusto Pospissil Racanicci, Aline Mondini Calil Costa, Leandro Batista |
| topic |
Antioxidantes Ácidos graxos Músculos Alimentos - aditivos |
| publishDate |
2017 |
| format |
article |
| url |
http://repositorio.unb.br/handle/10482/30711 http://dx.doi.org/10.1590/0103-8478cr20160127 |
| language |
eng |
| instname_str |
Universidade de Brasília (UnB) |
| instacron_str |
UNB |