Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Food Sci Anim Resour
Egile Nagusiak: Lee, Seung Yun, Lee, Da Young, Kim, On You, Kang, Hea Jin, Kim, Hyeong Sang, Hur, Sun Jin
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Korean Society for Food Science of Animal Resources 2020
Gaiak:
Review
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7713766/
https://ncbi.nlm.nih.gov/pubmed/33305273
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e84
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