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Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimic...

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Detalles Bibliográficos
Autores principales:	Gómez, Inmaculada, García-Varona, Celia, Curiel-Fernández, María, Ortega-Heras, Miriam
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760492/ https://www.ncbi.nlm.nih.gov/pubmed/33255479 http://dx.doi.org/10.3390/foods9121728

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