Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages
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DOI: 10.1016/j.foodcont.2017.02.054
Abstract: Abstract Rose polyphenols (RPs) have antioxidant and antibacterial activities. In order to evaluated the application of RPs in meat products, the effect of RPs on the safety of fermented sausages was investigated. In the present… read more here.
Keywords: rose polyphenols; effect; biogenic amines; oxidation biogenic ... See more keywords