ArticleJournal of food science2025

Lipid Oxidative Stability of Fresh Pork Sausages Enriched With Peixinho Da Horta (Stachys byzantina K. Koch) Extracts Obtained via Natural Deep Eutectic Solvents (NADES).

Maria Gabriella Costa da Silva et al.PubMed ↗Full text ↗Publisher ↗

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