Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substanc...

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Detalles Bibliográficos
Autores principales: Kalogianni, Aphrodite I., Lazou, Thomai, Bossis, Ioannis, Gelasakis, Athanasios I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353591/
https://www.ncbi.nlm.nih.gov/pubmed/32560249
http://dx.doi.org/10.3390/foods9060794

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353591/
https://www.ncbi.nlm.nih.gov/pubmed/32560249
http://dx.doi.org/10.3390/foods9060794

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