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Medina AL, da Silva MAO, de Sousa Barbosa H, et al. Rapid microwave assisted extraction of meat lipids. Food Res Int. 2015;78:124-130doi: 10.1016/j.foodres.2015.10.028.
Medina, A. L., da Silva, M. A. O., de Sousa Barbosa, H., Arruda, M. A. Z., Marsaioli, A., & Bragagnolo, N. (2015). Rapid microwave assisted extraction of meat lipids. Food research international (Ottawa, Ont.), 78124-130. https://doi.org/10.1016/j.foodres.2015.10.028
Medina, Aline Lisbôa, et al. "Rapid microwave assisted extraction of meat lipids." Food research international (Ottawa, Ont.) vol. 78 (2015): 124-130. doi: https://doi.org/10.1016/j.foodres.2015.10.028
Medina AL, da Silva MAO, de Sousa Barbosa H, Arruda MAZ, Marsaioli A, Bragagnolo N. Rapid microwave assisted extraction of meat lipids. Food Res Int. 2015 Dec;78:124-130. doi: 10.1016/j.foodres.2015.10.028. Epub 2015 Oct 26. PMID: 28433273.
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Food Res Int. 2015 Dec;78:124-130. doi: 10.1016/j.foodres.2015.10.028. Epub 2015 Oct 26.

Rapid microwave assisted extraction of meat lipids.

Food research international (Ottawa, Ont.)

Aline Lisbôa Medina, Marcelo Ancelmo Oseas da Silva, Herbert de Sousa Barbosa, Marco Aurélio Zezzi Arruda, Antonio Marsaioli, Neura Bragagnolo

Affiliations

  1. Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
  2. National Institute of Science and Technology for Bioanalytics (INCTBio), Institute of Chemistry, University of Campinas (UNICAMP), 13083-970 Campinas, SP, Brazil.
  3. Food Technology Institute (ITAL), Campinas, SP, Brazil.
  4. Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil. Electronic address: [email protected].

PMID: 28433273 DOI: 10.1016/j.foodres.2015.10.028

[No abstract available.]

Keywords: Dienes; Fatty acids; Peroxides; Validation; Volatile compounds

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