TY  - JOUR 
AU  - Račkauskienė, Ieva
AU  - Rovira Carballido, Jordi
AU  - Jaime Moreno, Isabel
AU  - González San José, Mª Luisa
AU  - Venskutonis, Petras Rimantas
PY  - 2025
SN  - 2076-3417
UR  - https://hdl.handle.net/10259/11267
AB  - Strawberry leaf extract (SLE) was used in dry fermented sausages, “Salchichón”, to enrich them with antioxidants. The effect of SLE on various characteristics was monitored during ripening and storage. SLE had a slight effect on microbiological...
LA  - eng
PB  - MDPI
KW  - Dry fermented sausage
KW  - Salchichón
KW  - Strawberry leaf extract
KW  - Ripening
KW  - Oxidative stability
KW  - Colour coordinates
KW  - Sensory quality
KW  - Aditivos alimentarios
KW  - Food additives
KW  - Evaluación sensorial
KW  - Sensory evaluation
TI  - Effects of Strawberry Leaf Extract on the Quality Characteristics and Oxidation Stability of Dry Fermented Sausage During Ripening and Storage
DO  - 10.3390/app15179240
T2  - Applied Sciences
VL  - 15
M2  - 9240
ER  -