Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat
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DOI: 10.3390/foods12020354
Abstract: Four tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity.… read more here.
Keywords: antioxidant antibacterial; antibacterial activity; tannin; activity ... See more keywords