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Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry‐fermented sausages |
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| Authors: | Stefan G. Dragoev Dessislav K. Balev Nenko St. Nenov Kiril P. Vassilev Dessislava B. Vlahova‐Vangelova |
| Affiliation: | 1. Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria;2. Department of Heat Engineering, Technical Faculty, University of Food Technologies, Plovdiv, Bulgaria |
| Abstract: | |
| Keywords: | Black pepper extract Cumin extract Dihydroquercetin Dry‐fermented sausages Rosemary extract |