Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach

  1. Pintado, T.
  2. Muñoz-González, I.
  3. Salvador, M.
  4. Ruiz-Capillas, C.
  5. Herrero, A.M.
Revista:
Food Chemistry

ISSN: 1873-7072 0308-8146

Año de publicación: 2021

Volumen: 340

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2020.128095 GOOGLE SCHOLAR