Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products
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DOI: 10.3390/foods12081647
Abstract: Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and… read more here.
Keywords: antioxidant antibacterial; quality; meat meat; meat ... See more keywords