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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Detalles Bibliográficos
Autores principales: Vargas-Sánchez, Rey David, Torrescano-Urrutia, Gastón Ramón, Torres-Martínez, Brisa del Mar, Pateiro, Mirian, Lorenzo, José Manuel, Sánchez-Escalante, Armida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963608/
https://www.ncbi.nlm.nih.gov/pubmed/31771302
http://dx.doi.org/10.3390/foods8120614

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963608/
https://www.ncbi.nlm.nih.gov/pubmed/31771302
http://dx.doi.org/10.3390/foods8120614

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