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Using a Concentrate of Phenols Obtained from Olive Vegetation Water to Preserve Chilled Food: Two Case Studies
Phenols are plant metabolites characterised by several interesting bioactive properties such as antioxidant and bactericidal activities. In this study the application of a phenols concentrate (PC) from olive vegetation water to two different fresh products – gilt-head seabream (Sparus aurata) and ch...
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| Publicado en: | Ital J Food Saf |
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| Autores principales: | , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5076737/ https://ncbi.nlm.nih.gov/pubmed/27800444 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2016.5651 |
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