Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and sensory quality of meat and meat products is unavoidable. Hence, there...

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Detalles Bibliográficos
Autores principales: Ben Akacha, Boutheina, Michalak, Monika, Najar, Basma, Venturi, Francesca, Taglieri, Isabella, Kačániová, Miroslava, Ben Saad, Rania, Mnif, Wissem, Garzoli, Stefania, Ben Hsouna, Anis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138043/
https://www.ncbi.nlm.nih.gov/pubmed/37107442
http://dx.doi.org/10.3390/foods12081647

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138043/
https://www.ncbi.nlm.nih.gov/pubmed/37107442
http://dx.doi.org/10.3390/foods12081647

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