Cichoski, A.J. Cansian, R.L. Oliveira, D. de Gaio, I. Saggirato, A.G. <br/><br/>
Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.) 

<br/><br/><label>Subjects--Topical Terms: </label><br/>ÓLEO ESSENCIAL<br/>MANJERICÃO<br/>ANTIOXIDANTE<br/>PRESERVAÇÃO DE ALIMENTO