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Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

Susana Cofrades1, Lorena Salcedo Sandoval1, Gonzalo Delgado-Pando1

  • 1Instituto de Ciencia y Tecnología de Alimentos y Nutrición - ICTAN (Formerly Instituto del Frío) (CSIC), Ciudad Universitaria, 28040 Madrid, Spain.

Food Chemistry
|January 13, 2019
PubMed

Keywords:
AntioxidantsFrankfurtersHydroxytyrosolLipid oxidationMeat battersOil-in-water emulsions

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