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Page 1
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry.
Plants (Basel). 2020 Oct 14;9(10):1359. doi: 10.3390/plants9101359.
Plants (Basel). 2020.
PMID: 33066505
Free PMC article.
Review.
Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage.
Fernández-López J, Lucas-González R, Roldán-Verdú A, Viuda-Martos M, Sayas-Barberá E, Ballester-Sánchez J, Haros CM, Pérez-Álvarez JA.
Fernández-López J, et al. Among authors: roldan verdu a.
Foods. 2020 Mar 3;9(3):274. doi: 10.3390/foods9030274.
Foods. 2020.
PMID: 32138175
Free PMC article.
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Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
Lucas-González R, Roldán-Verdu A, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M.
Lucas-González R, et al. Among authors: roldan verdu a.
J Sci Food Agric. 2020 Feb;100(3):1265-1273. doi: 10.1002/jsfa.10138. Epub 2019 Dec 2.
J Sci Food Agric. 2020.
PMID: 31709548
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