Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)
黑加仑（Ribes nigrum L.）和堪察加金银花（Lonicera caerulea var. Kamtschatica）提取物对生熟肉制品（法兰克福香肠）的工艺特性、感官品质和脂质氧化的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods10122957
Jurčaga, Lukáš; Bobko, Marek; Kolesárová, Adriana; Bobková, Alica; Demianová, Alžbeta; Haščík, Peter; Belej, Ľubomír; Mendelová, Andrea; Bučko, Ondřej; Kročko, Miroslav; Čech, Matej
