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The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage
This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemar...
Autores principales: | Zeraat Pisheh, Fatemeh, Falah, Fereshteh, Sanaei, Farideh, Vasiee, Alireza, Zanganeh, Hossein, Tabatabaee Yazdi, Farideh, Ibrahim, Salam A. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10649294/ https://www.ncbi.nlm.nih.gov/pubmed/37959142 http://dx.doi.org/10.3390/foods12214022 |
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