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Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues.
Heck RT, da Rosa JL, Vendruscolo RG, Cichoski AJ, Meinhart AD, Lorini A, Paim BT, Galli V, Robalo SS, Dos Santos BA, de Pellegrin LFV, de Menezes CR, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: de pellegrin lfv. Meat Sci. 2021 Sep;179:108534. doi: 10.1016/j.meatsci.2021.108534. Epub 2021 May 6. Meat Sci. 2021. PMID: 33975259