Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

• Autor(es): Melo, Mariza Pires de
• Data: 2016
• Origem: Oasisbr
• Assunto(s): ANÁLISE SENSORIAL DE ALIMENTOS
• Tipo de Documento: Artigo científico
• Idioma: Inglês