Effect of bio-edible coating based on Lallemantia iberica seed mucilage incorporated with Malva sylvestris leaf bioactive compounds on oxidative stability of turkey meat
Fatemeh Mojarradi, Mandana Bimakr, Ali Ganjloo
Topics & Concepts
ChemistryTBARSFood scienceMucilageThiobarbituric acidPeroxide valuePreservativeExtraction (chemistry)ChromatographyAntioxidantBotanyBiochemistryLipid peroxidationBiologyMeat and Animal Product QualityNanocomposite Films for Food PackagingAnimal Nutrition and Physiology