TY  - JOUR
AU  - Nardoia, María
AU  - Ruiz Capillas, Claudia
AU  - Casamassima, Donato
AU  - Herrero Herranz, Ana María
AU  - Pintado, Tatiana
AU  - Jiménez Colmenero, Francisco
AU  - Chamorro Francisco, Susana
AU  - Brenes, Agustín
PY  - 2017
DO  - 10.1007/s00217-017-2962-7
SN  - 1438-2377
UR  - https://hdl.handle.net/20.500.14352/109808
T2  - European Food Research and Technology
AB  - An experiment was conducted to study the dietary effect that the inclusion (40 g kg−1) of grape seed (GS), grape skin (SS), grape pomace (GP), and (0.2 g kg−1) of vitamin E (E) had on the composition and microbiological quality of chicken breast meat...
LA  - eng
M2  - 367
PB  - Springer Nature
KW  - Grape by-products
KW  - Polyphenols
KW  - Chicken patties
KW  - Lipid oxidation
KW  - Antimicrobial effect
TI  - Effect of polyphenols dietary grape by-products on chicken patties
TY  - journal article
VL  - 244
ER  -