Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

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Ribas-Agusti, Albert; Gratacós-Cubarsí, Marta; Sárraga, Carmen; Guàrdia, M. Dolors; García-Regueiro, José-Antonio;
  • Related identifiers: doi: 10.1016/j.lwt.2013.12.046
  • Subject: biodisponibilité | flavanoïde | vitis vinifera | évaluation sensorielle | santé humaine | Cocoa extract;Dry fermented sausage;Flavonoid;Grape seed extract;phenolic compounds | composé phénolique
    mesheuropmc: food and beverages

The level of eleven target phenolic compounds was evaluated in dry fermented sausages added with vegetable extracts. Grape seed (GSE1 and GSE2) and cocoa extracts, rich in phenolic compounds, were added in the formulation of dry fermented sausages (“salchichón” and “fue... View more
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