Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils

Publication date: Available online 12 July 2020Source: Meat ScienceAuthor(s): Rosane Teresinha Heck, Daniele Freitas Ferreira, Mariane Bittencourt Fagundes, Bibiana Alves Dos Santos, Alexandre José Cichoski, Erick Saldaña, José Manuel Lorenzo, Cristiano Ragagnin de Menezes, Roger Wagner, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol

Source: Meat Science - July 13, 2020 Category: Food Science Source Type: research