Bioaccessibility of condensed tannins and their effect on the physico-chemical characteristics of lamb meat
The bioaccessibility of tannins as antioxidants in meat is essential to maximise their effectiveness in protecting the product. This property determines the amount of tannins available to interact with meat components, inhibiting lipid and protein oxidation and, consequently, prolonging shelf life a...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
PeerJ Inc.
2024-06-01
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| Col·lecció: | PeerJ |
| Matèries: | |
| Accés en línia: | https://peerj.com/articles/17572.pdf |
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