Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat

In the future, plant based phytochemicals will be considered as efficient replacement sources of chemical preservatives, to act as potential bio-preservatives. We investigated the antibacterial and antioxidant activity of red cabbage (RC) extracts using different solvents. Among all extracts, chloro...

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Detalles Bibliográficos
Autores principales: Rubab, Momna, Chelliah, Ramachandran, Saravanakumar, Kandasamy, Barathikannan, Kaliyan, Wei, Shuai, Kim, Jong-Rae, Yoo, Daesang, Wang, Myeong-Hyeon, Oh, Deog-Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278745/
https://www.ncbi.nlm.nih.gov/pubmed/32375308
http://dx.doi.org/10.3390/foods9050568

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278745/
https://www.ncbi.nlm.nih.gov/pubmed/32375308
http://dx.doi.org/10.3390/foods9050568

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