Evaluación de la interacción antioxidante de hidroxitolueno butilado y quercetina y su utilidad para la preservación de hamburguesas de carne de res
The present study aimed to find a mixture of BHT and quercetin with an antioxidant synergism that would enable both compounds to be used at low concentrations and, subsequently, evaluate the preservative action of the combination selected on ground beef patties stored at 4 ºC. Our results showed tha...
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| Autores principales: | , , |
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| Formato: | Online |
| Idioma: | eng |
| Publicado em: |
Universidad de Sonora
2022
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| Acesso em linha: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1546 |
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