Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”
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DOI: 10.3390/antiox10020180
Abstract: The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HTs) and organic (HTo) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product:… read more here.
Keywords: fuet; innovative natural; ingredients olive; functional ingredients ... See more keywords