Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA

Meat Science

Volumn 83, Issue 2, 2009, Pages 271-277

  Ciriano, Mikel García Iñiguez de ^a   García Herreros, Cecilia ^a   Larequi, Eduardo ^a   Valencia, Idoia ^a   Ansorena, Diana ^a   Astiasarán, Iciar ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

3 PUFA; Borage leaves; COPs; Linseed oil; Lipid oxidation; Volatile compounds

Indexed keywords

BORAGINACEAE; BORAGO; BORAGO OFFICINALIS;

EID: 67649834512     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.05.009     Document Type: Article

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