Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

  1. Sáyago-Ayerdi, S.G.
  2. Brenes, A.
  3. Goñi, I.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2009

Volume: 42

Issue: 5

Pages: 971-976

Type: Article

DOI: 10.1016/J.LWT.2008.12.006 GOOGLE SCHOLAR
Data source: Scopus