A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation
Shan Bing, Yitian Zang, Yanjiao Li, Beibei Zhang, Qingnan Mo, Xianghui Zhao, Chen Yang
Topics & Concepts
ChemistryFood scienceLipid oxidationHand sanitizerDisinfectantPolyphenolChlorineAntioxidantAntimicrobialBiochemistryOrganic chemistryListeria monocytogenes in Food SafetyAdvanced Chemical Sensor TechnologiesEssential Oils and Antimicrobial Activity