Grape skin flour obtained from wine processing as an antioxidant in beef burgers.
de Alencar MG, de Quadros CP, Luna ALLP, Neto AF, da Costa MM, Queiroz MAÁ, de Carvalho FAL, da Silva Araújo DH, Gois GC, Dos Anjos Santos VL, da Silva Filho JRV, de Souza Rodrigues RT.
de Alencar MG, et al. Among authors: queiroz maa.
Meat Sci. 2022 Dec;194:108963. doi: 10.1016/j.meatsci.2022.108963. Epub 2022 Sep 5.
Meat Sci. 2022.
PMID: 36084488
Free article.