Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a...

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Detalles Bibliográficos
Autores principales: Ahmed, Isam A. Mohamed, Babiker, Elfadil E., Al-Juhaimi, Fahad Y., Bekhit, Alaa El-Din Ahmed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9312110/
https://www.ncbi.nlm.nih.gov/pubmed/35883845
http://dx.doi.org/10.3390/antiox11071354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9312110/
https://www.ncbi.nlm.nih.gov/pubmed/35883845
http://dx.doi.org/10.3390/antiox11071354

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