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Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties

机译：含有微藻油和黑色（Prunus Spinosa L.）分支提取物对减脂牛肉馅饼的抗氧化能力和可接受性的影响

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Marta Alejandre; Diana Ansorena; María Isabel Calvo; Rita Yolanda Cavero; Iciar Astiasarán;
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1. Influence of a gel emulsion containing microalgal oil and a blackthorn (Primus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties [J] . Alejandre Marta, Ansorena Diana, Isabel Calvo Maria, Meat Science . 2019,第FEBa期

机译：含微藻油和黑刺李（Primus spinosa L.）分支提取物的凝胶乳液对减脂牛肉馅饼的抗氧化能力和可接受性的影响
2. Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity [J] . Pinacho Raquel, Yolanda Cavero Rita, Astiasaran Iciar, Journal of Functional Foods . 2015,第Null期

机译：黑刺李（Prunus spinosa L.）的酚类化合物及其体外消化对其抗氧化能力的影响
3. Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity [J] . Pinacho Raquel, Yolanda Cavero Rita, Astiasaran Iciar, Journal of Functional Foods . 2015,第Null期

机译：黑刺李（Prunus spinosa L.）的酚类化合物及其体外消化对其抗氧化能力的影响
4. Evaluation of the Antioxidant Potential of Artichoke (Cynara scolymus L.) Byproducts Extracts in Raw Beef Patties [C] . Meltem Serdaroglu, Haluk Ergezer, Tolga Akcan ICoMST 2011;International conference of meat science and technology . 2012

机译：生牛肉肉饼中朝鲜蓟（Cynara scolymus L.）副产物提取物的抗氧化潜力评估
5. Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties [O] . Meltem Serdaroğlu, Berker Nacak, Merve Karabıyıkoğlu 2017

机译：橄榄油制凝胶乳替代牛肉脂肪对鸡肉馅饼品质参数的影响
6. The influence of selected preservation methods and storage time on the content of antioxidants in blackthorn (Prunus spinosa L.) fruits [O] . KATARZYNA OLESIŃSKA, DANUTA SUGIER, ŁUKASZ SĘCZYK 2019

机译：选定的保存方法和储存时间对黑色植物（Prunus Spinosa L.）果实抗氧化剂含量的影响

Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties

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