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High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages

Ana Isabel Carrapiso1, María Jesús Martín-Mateos2, Matilde D'Arrigo2

  • 1Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06006 Badajoz, Spain.

Foods (Basel, Switzerland)
|March 13, 2024
PubMed

Keywords:
HHPantioxidantdry-cured sausagegrape pomacehigh hydrostatic pressurenitrite-free meatoxidationwine by-product

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