Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs
Damla Bilecen Şen, Birol Kılıç
Topics & Concepts
Food scienceShelf lifeLipid oxidationChemistryAntioxidantAntioxidant capacityWhey proteinBiochemistryNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesMeat and Animal Product Quality