Natural Polyphenols for the Preservation of Meat and Dairy Products

Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox p...

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Detalles Bibliográficos
Autores principales: Ullah, Hammad, Hussain, Yaseen, Santarcangelo, Cristina, Baldi, Alessandra, Di Minno, Alessandro, Khan, Haroon, Xiao, Jianbo, Daglia, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954466/
https://www.ncbi.nlm.nih.gov/pubmed/35335268
http://dx.doi.org/10.3390/molecules27061906

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954466/
https://www.ncbi.nlm.nih.gov/pubmed/35335268
http://dx.doi.org/10.3390/molecules27061906

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