Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C (2019)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; CARVALHO, FRANCISCO ALLAN LEANDRO DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodres.2019.108554
- Subjects: ANTIOXIDANTES; GUARANÁ; PITANGA; ANÁLISE SENSORIAL DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 125, article 108554, p. 1-10, Nov. 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
CARVALHO, Francisco Allan Leandro de et al. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. Food Research International, v. No 2019, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108554. Acesso em: 15 fev. 2026. -
APA
Carvalho, F. A. L. de, Lorenzo, J. M., Pateiro, M., Bermúdez, R., Purriños, L., & Trindade, M. A. (2019). Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. Food Research International, No 2019, 1-10. doi:10.1016/j.foodres.2019.108554 -
NLM
Carvalho FAL de, Lorenzo JM, Pateiro M, Bermúdez R, Purriños L, Trindade MA. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C [Internet]. Food Research International. 2019 ; No 2019 1-10.[citado 2026 fev. 15 ] Available from: https://doi.org/10.1016/j.foodres.2019.108554 -
Vancouver
Carvalho FAL de, Lorenzo JM, Pateiro M, Bermúdez R, Purriños L, Trindade MA. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C [Internet]. Food Research International. 2019 ; No 2019 1-10.[citado 2026 fev. 15 ] Available from: https://doi.org/10.1016/j.foodres.2019.108554 - Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications
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Informações sobre o DOI: 10.1016/j.foodres.2019.108554 (Fonte: oaDOI API)
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