Effects of Tamarind (Tamarindus indica L.) Pulp-Based Marination on Physicochemical Quality, Oxidative Stability, Microbiological Characteristics, and Sensory Attributes of Eye of Round Beef.
- DOI
- 10.3390/foods15162783
- Published
- 2026 Aug 8
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15162783,
title = {Effects of Tamarind (Tamarindus indica L.) Pulp-Based Marination on Physicochemical Quality, Oxidative Stability, Microbiological Characteristics, and Sensory Attributes of Eye of Round Beef.},
author = {Barreto BG and Leite JSF and de Souza CCA and Silva HS and Ribeiro RA and Oliveira RL and da Silva MCA and Herrero AM and Ruiz-Capillas C and Cavalheiro CP},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15162783},
url = {https://doi.org/10.3390/foods15162783}
}RIS
TY - JOUR TI - Effects of Tamarind (Tamarindus indica L.) Pulp-Based Marination on Physicochemical Quality, Oxidative Stability, Microbiological Characteristics, and Sensory Attributes of Eye of Round Beef. AU - Barreto BG AU - Leite JSF AU - de Souza CCA AU - Silva HS AU - Ribeiro RA AU - Oliveira RL AU - da Silva MCA AU - Herrero AM AU - Ruiz-Capillas C AU - Cavalheiro CP PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15162783 UR - https://doi.org/10.3390/foods15162783 ER -
APA
BG, B., JSF, L., CCA, D. S., HS, S., RA, R., RL, O., MCA, D. S., AM, H., C, R., & CP, C. (2026). Effects of Tamarind (Tamarindus indica L.) Pulp-Based Marination on Physicochemical Quality, Oxidative Stability, Microbiological Characteristics, and Sensory Attributes of Eye of Round Beef.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15162783
Source records
- pubmed · retrieved 2026-09-26T02:28:18.874Z
- europe-pmc · retrieved 2026-09-26T02:28:18.887Z
- doaj · retrieved 2026-09-26T02:28:18.904Z