Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products

Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability. Synthetic antioxidants, although efficient, are related to the...

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Detalles Bibliográficos
Autores principales: Bellucci, Elisa Rafaela Bonadio, Bis-Souza, Camila Vespúcio, Domínguez, Rubén, Bermúdez, Roberto, Barretto, Andrea Carla da Silva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9599661/
https://www.ncbi.nlm.nih.gov/pubmed/36291715
http://dx.doi.org/10.3390/biom12101506

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9599661/
https://www.ncbi.nlm.nih.gov/pubmed/36291715
http://dx.doi.org/10.3390/biom12101506

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