Effects of a Biobased Antioxidant Gel on Meat Shelf-Life: Oxidative Stability and Color as Quality Parameters
Oxidative stress is one of the main factors affecting food stability; therefore, antioxidant additives are generally used as food supplements for shelf-life improvement. In this work, the use of an antioxidant gel based on natural polysaccharides was tested on different types of meat, such as hambur...
Na minha lista:
| Principais autores: | , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2025-04-01
|
| coleção: | Gels |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2310-2861/11/4/279 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|