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Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage
The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was investiga...
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| 出版年: | Foods |
|---|---|
| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6963608/ https://ncbi.nlm.nih.gov/pubmed/31771302 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120614 |
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