Lipid Oxidative Stability of Fresh Pork Sausages Enriched With Peixinho Da Horta (Stachys byzantina K. Koch) Extracts Obtained via Natural Deep Eutectic Solvents (NADES).
- DOI
- 10.1111/1750-3841.70345
- Published
- 2025 Jul
- Container
- Journal of food science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.70345,
title = {Lipid Oxidative Stability of Fresh Pork Sausages Enriched With Peixinho Da Horta (Stachys byzantina K. Koch) Extracts Obtained via Natural Deep Eutectic Solvents (NADES).},
author = {da Silva MGC and Almeida VC and Brito NLH and Trelha SG and Cardoso FAR and Droval AA},
year = {2025},
journal = {Journal of food science},
doi = {10.1111/1750-3841.70345},
url = {https://doi.org/10.1111/1750-3841.70345}
}RIS
TY - JOUR TI - Lipid Oxidative Stability of Fresh Pork Sausages Enriched With Peixinho Da Horta (Stachys byzantina K. Koch) Extracts Obtained via Natural Deep Eutectic Solvents (NADES). AU - da Silva MGC AU - Almeida VC AU - Brito NLH AU - Trelha SG AU - Cardoso FAR AU - Droval AA PY - 2025 JO - Journal of food science DO - 10.1111/1750-3841.70345 UR - https://doi.org/10.1111/1750-3841.70345 ER -
APA
MGC, D. S., VC, A., NLH, B., SG, T., FAR, C., & AA, D. (2025). Lipid Oxidative Stability of Fresh Pork Sausages Enriched With Peixinho Da Horta (Stachys byzantina K. Koch) Extracts Obtained via Natural Deep Eutectic Solvents (NADES).. Journal of food science. https://doi.org/10.1111/1750-3841.70345
Source records
- pubmed · retrieved 2026-09-25T14:58:34.531Z