Effect of Different Genotypes and Harvest Times of Sage (Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat
Sign Up to like & getrecommendations! Published in 2023 at "Antioxidants"
DOI: 10.3390/antiox12030616
Abstract: Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (Salvia spp. Labiatae) extracts (five genotypes,… read more here.
Keywords: lipid oxidation; oxidation; salvia spp; sage salvia ... See more keywords