Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored un...

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Detalles Bibliográficos
Autores principales: Barbieri, Sara, Mercatante, Dario, Balzan, Stefania, Esposto, Sonia, Cardenia, Vladimiro, Servili, Maurizio, Novelli, Enrico, Taticchi, Agnese, Rodriguez-Estrada, Maria Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750197/
https://www.ncbi.nlm.nih.gov/pubmed/34943072
http://dx.doi.org/10.3390/antiox10121969

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750197/
https://www.ncbi.nlm.nih.gov/pubmed/34943072
http://dx.doi.org/10.3390/antiox10121969

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