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
In: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: Análise Sensorial De Alimentos, Antioxidantes, Carnes E Derivados, Frangos De Corte
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ABNT
MENEGALI, Beatriz Schmidt; SELANI, Miriam Mabel; SALDAÑA, Erick; 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, Amsterdam, Elsevier, v. 121, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2019.108986 > DOI: 10.1016/j.lwt.2019.108986.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. 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 ; 121Available 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 ; 121Available from: https://doi.org/10.1016/j.lwt.2019.108986
