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The aim of this study was to study the antioxidant and prooxidant activity of the essential oil of garlic (AE) and the posterior addition at doses of 0.05% (A 1 ) and 0.4% (A 2 ) in pork patties packaged in aerobic conditions and stored in refrigeration during 6 days. For that, the antioxidant activity of the AE in a model system (Fenton reaction), and in burgers with REE (electron spin resonance) by free radical formation during heating at 55 °C and its binding to PBNdoi:10.6018/j/188691 fatcat:dh5jqwcd2vcqtbc4jinrwhn35y