Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers
Crossref DOI link: https://doi.org/10.1007/s13197-015-1994-x
Published Online: 2015-08-19
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Fernandes, R. P. P.
Trindade, M. A.
Tonin, F. G.
Lima, C. G.
Pugine, S. M. P.
Munekata, P. E. S.
Lorenzo, J. M.
de Melo, M. P.
Text and Data Mining valid from 2015-08-19