Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and o...

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Detalles Bibliográficos
Autores principales: Beya, Michel M., Netzel, Michael E., Sultanbawa, Yasmina, Smyth, Heather, Hoffman, Louwrens C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915777/
https://www.ncbi.nlm.nih.gov/pubmed/33572049
http://dx.doi.org/10.3390/antiox10020263

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915777/
https://www.ncbi.nlm.nih.gov/pubmed/33572049
http://dx.doi.org/10.3390/antiox10020263

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