Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products
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DOI: 10.3390/biom12101506
Abstract: 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… read more here.
Keywords: quality; extracts antioxidant; natural extracts; addition natural ... See more keywords