Publication | Open Access

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

Food ChemistryNutritionPolyphenolicsCluster AnalysesMedicineFood AnalysisAgricultural EconomicsPhytochemicalLamb BurgersFood QualityPharmacologySynthetic AntioxidantFood SafetyOxidative StressHealth Sciences