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Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork
It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of...
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| Udgivet i: | Foods |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6963448/ https://ncbi.nlm.nih.gov/pubmed/31835429 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120661 |
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