Effects of Cyclocarya paliurus (Batal.) Extracts on Oxidative Stability and Sensory Quality in Meat Products (Frankfurters)

Oxidation is one of the most common causes of the deterioration of meat and meat products. At the same time, synthetic antioxidants are becoming less accepted by consumers due to the potential health hazards they might cause. Therefore, a new trend to substitute these synthetic antioxidants with nat...

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Detalles Bibliográficos
Autores principales: Zhu, Yingying, Li, Xiaohan, Da, Chunyan, Liang, Panyu, Jin, Shuangshuang, Tang, Changbo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689022/
https://www.ncbi.nlm.nih.gov/pubmed/36429312
http://dx.doi.org/10.3390/foods11223721

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689022/
https://www.ncbi.nlm.nih.gov/pubmed/36429312
http://dx.doi.org/10.3390/foods11223721

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