Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

During the last few years, consumers’ demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Co...

Descripción completa

Detalles Bibliográficos
Autores principales: Velázquez, Lidiana, Quiñones, John, Díaz, Rommy, Pateiro, Mirian, Lorenzo, José Manuel, Sepúlveda, Néstor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466473/
https://www.ncbi.nlm.nih.gov/pubmed/34573028
http://dx.doi.org/10.3390/antiox10091396

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466473/
https://www.ncbi.nlm.nih.gov/pubmed/34573028
http://dx.doi.org/10.3390/antiox10091396

Ejemplares similares