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...
Na minha lista:
| Autor principal: | |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2023-05-01
|
| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-042.pdf |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|