A Review of the Antimicrobial Activity of Natural Phenolic Compounds and Their Applications in Meat and Meat Products
Oxidation and microbial spoilage are the major factors affecting the quality and shelf life of meat and meat products. Phenolic compounds extracted from plants have antioxidant capacity and antibacterial properties. But their antibacterial mechanisms have not been clearly elaborated and a systematic...
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
China Food Publishing Company
2023-05-01
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| Colección: | Shipin Kexue |
| Materias: | |
| Acceso en línea: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-042.pdf |
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