Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

LWT

Volumn 57, Issue 1, 2014, Pages 329-336

  Ribas Agustí, Albert ^a   Gratacós Cubarsí, Marta ^a   Sárraga, Carmen ^a   Guàrdia, M Dolors ^a   García Regueiro, José Antonio ^a   Castellari, Massimo ^a  

^a Finca Camps i Armet s n   (Spain)

Author keywords

Cocoa extract; Dry fermented sausage; Flavonoid; Grape seed extract; GSE; MRM; Phenolic compounds

Indexed keywords

COCOA; MEATS; OLIGOMERS; PHENOLS; SENSORY ANALYSIS;

COCOA EXTRACT; DRY-FERMENTED SAUSAGES; FLAVAN-3-OLS; FLAVONOID; GRAPE SEED EXTRACT; GRAPE SEEDS; GSE; MRM; PHENOLIC COMPOUNDS; SHELF LIFE;

FLAVONOIDS;

THEOBROMA CACAO; VITACEAE;

EID: 84894237154     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.12.046     Document Type: Article

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