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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

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