Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations (2020)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MENEGALI, BEATRIZ SCHMIDT - ESALQ ; PATINHO, ILIANI - ESALQ ; MELO, PRISCILLA SIQUEIRA - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2019.108986
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; ANTIOXIDANTES; CARNES E DERIVADOS; FRANGOS DE CORTE
- Keywords: Oxidação lipidica
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 121, online, p. 1-8, 2020
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
MENEGALI, Beatriz Schmidt et al. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations. LWT - Food Science and Technology, v. 121, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108986. Acesso em: 13 jun. 2025. -
APA
Menegali, B. S., Selani, M. M., Saldaña, E., Patinho, I., Diniz, J. P., Melo, P. S., et al. (2020). Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations. LWT - Food Science and Technology, 121, 1-8. doi:10.1016/j.lwt.2019.108986 -
NLM
Menegali BS, Selani MM, Saldaña E, Patinho I, Diniz JP, Melo PS, Pimentel Filho N de J, Contreras-Castillo CJ. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations [Internet]. LWT - Food Science and Technology. 2020 ; 121 1-8.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.lwt.2019.108986 -
Vancouver
Menegali BS, Selani MM, Saldaña E, Patinho I, Diniz JP, Melo PS, Pimentel Filho N de J, Contreras-Castillo CJ. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations [Internet]. LWT - Food Science and Technology. 2020 ; 121 1-8.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.lwt.2019.108986 - Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger
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Informações sobre o DOI: 10.1016/j.lwt.2019.108986 (Fonte: oaDOI API)
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