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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |