Menegali, Beatriz Schmidt 
; Selani, Miriam Mabel; Saldaña, Erick; Patinho, Iliani ; Diniz, Julia Pereira; Melo, Priscilla Siqueira ; Pimentel Filho, Natan de Jesus; Contreras-Castillo, Carmen Josefina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, FRANGOS DE CORTE
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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 nov. 2024.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.2019.108986NLM
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 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.lwt.2019.108986Vancouver
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 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.lwt.2019.108986
