Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon...

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Detalles Bibliográficos
Autores principales: Pateiro, Mirian, Gómez-Salazar, Julián Andrés, Jaime-Patlán, Mariana, Sosa-Morales, María Elena, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912489/
https://www.ncbi.nlm.nih.gov/pubmed/33513904
http://dx.doi.org/10.3390/antiox10020181

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912489/
https://www.ncbi.nlm.nih.gov/pubmed/33513904
http://dx.doi.org/10.3390/antiox10020181

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