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Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage
Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage
2019
Anita Rokaitytė
Gintarė Zaborskienė
Sonata Gunstiene
Raimondas Raudonis
Valdimaras Janulis
G. Garmienė
Artūras Stimbirys
Keywords:
Food science
Taxifolin
Chemistry
Pork sausage
dry cured
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