Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage

In this study, the effect of rosemary extract in two free and encapsulated forms to increase the shelf life of beef meat during a 28‐day refrigerated storage period was investigated. For this purpose, rosemary was extracted using different extraction methods including ultrasound, solvent, and superc...

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Detalles Bibliográficos
Autores principales: Rashidaie Abandansarie, Seyede Salimeh, Ariaii, Peiman, Charmchian Langerodi, Mehdi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924346/
https://www.ncbi.nlm.nih.gov/pubmed/31890175
http://dx.doi.org/10.1002/fsn3.1258

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924346/
https://www.ncbi.nlm.nih.gov/pubmed/31890175
http://dx.doi.org/10.1002/fsn3.1258

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