Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage
Zefu Wang, Zhifei He, Dong Zhang, Xiaosi Chen, Hongjun Li
Topics & Concepts
SabineneLinaloolZanthoxylumLimoneneFood scienceChemistryLipid oxidationPepperEssential oilBacterial growthLag timeBotanyBiologyBiochemistryAntioxidantGeneticsBacteriaBiological systemRabbits: Nutrition, Reproduction, HealthMeat and Animal Product QualityEssential Oils and Antimicrobial Activity