Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork s...

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Detalles Bibliográficos
Autores principales: Difonzo, Graziana, Totaro, Michela Pia, Caponio, Francesco, Pasqualone, Antonella, Summo, Carmine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834353/
https://www.ncbi.nlm.nih.gov/pubmed/35159601
http://dx.doi.org/10.3390/foods11030451

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834353/
https://www.ncbi.nlm.nih.gov/pubmed/35159601
http://dx.doi.org/10.3390/foods11030451

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