Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage
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DOI: 10.3390/antiox11071354
Abstract: 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… read more here.
Keywords: clove polyphenolic; storage; cold storage; polyphenolic compounds ... See more keywords