Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork
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DOI: 10.3390/foods8120661
Abstract: It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends… read more here.
Keywords: antimicrobial antioxidative; plant; raw cooked; minced pork ... See more keywords