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A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin.
Foods. 2020 Apr 24;9(4):536. doi: 10.3390/foods9040536.
Foods. 2020.
PMID: 32344628
Free PMC article.
Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C.
Frasao B, Costa M, Silva F, Rodrigues B, Baltar J, Araujo J, Moreira D, Torrezan R, Conte-Junior C.
Frasao B, et al.
PLoS One. 2018 Dec 20;13(12):e0208306. doi: 10.1371/journal.pone.0208306. eCollection 2018.
PLoS One. 2018.
PMID: 30571713
Free PMC article.
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