Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”
The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HT<sub>s</sub>) and organic (HT<sub>o</sub>) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxida...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/10/2/180 |