Sage extracts obtained with cold plasma improves beef quality
Ewelina Pogorzelska-Nowicka, Elżbieta Górska‐Horczyczak, Monika Hanula, Monika Marcinkowska‐Lesiak, Grzegorz Pogorzelski, Agnieszka Wierzbicka, Andrzej Półtorak
Topics & Concepts
SAGEHexanalFood scienceAromaChemistryLipid oxidationModified atmosphereChromatographyBiochemistryAntioxidantShelf lifeNuclear physicsPhysicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesInsect Utilization and Effects