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dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Química |
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dc.contributor | Universitat Politècnica de Catalunya. ASQUAS - Agricultura Sostenible i Qualitat dels Aliments |
dc.contributor.author | Gallego Iradi, María Gabriela |
dc.contributor.author | Gordon, Michael H. |
dc.contributor.author | Segovia Gómez, Francisco José |
dc.contributor.author | Almajano Pablos, María Pilar |
dc.date | 2015-08-01 |
dc.identifier.citation | Gallego, M., Gordon, M., Segovia, F., Almajano, M.P. Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties. "Molecules", 01 Agost 2015, vol. 20, núm. 8, p. 13913-13926. |
dc.identifier.citation | 1420-3049 |
dc.identifier.citation | 10.3390/molecules200813913 |
dc.identifier.uri | http://hdl.handle.net/2117/82271 |
dc.language.iso | eng |
dc.relation | http://www.mdpi.com/1420-3049/20/8/13913 |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria química |
dc.subject | Caesalpinia |
dc.subject | Antioxidants |
dc.subject | C |
dc.subject | decapetala |
dc.subject | antioxidant |
dc.subject | polyphenol |
dc.subject | free radicals |
dc.subject | tbars |
dc.subject | modified atmosphere |
dc.subject | olive oil |
dc.subject | natural antioxidants |
dc.subject | volatile compounds |
dc.subject | sensory evaluation |
dc.subject | shelf-life |
dc.subject | meat |
dc.subject | quality |
dc.subject | stability |
dc.subject | color |
dc.subject | Caesalpinia |
dc.subject | Antioxidants |
dc.title | Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.type | info:eu-repo/semantics/article |
dc.description.abstract | |
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