Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage
Simoni Alexandre, Ana Carolina Pelaes Vital, Camila Mottin, Rodolpho Martin do Prado, Mariana Garcia Ornaghi, Tatiane Rogélio Ramos, Ana Guerrero, Eduardo Jorge Pilau, Ivanor Nunes do Prado
Topics & Concepts
Food scienceOcimumDPPHCoatingPolyphenolAntioxidantChemistryABTSLipid oxidationBotanyBiologyBiochemistryOrganic chemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologyNanocomposite Films for Food Packaging