Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems
Nastaran Khodaei, Marika Houde, Stéphane Bayen, Salwa Karboune
Topics & Concepts
AntioxidantFood scienceShelf lifeChemistryEssential oilBiochemistryMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesAdvanced Chemical Sensor Technologies