Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products
Vida Šimat, Martina Čagalj, Danijela Skroza, Fausto Gardini, Giulia Tabanelli, Chiara Montanari, Abdo Hassoun, Fatih Özoğul
Topics & Concepts
Food scienceAntimicrobialPomaceShelf lifeFood safetyBiotechnologyBusinessNutraceuticalFood chainAntioxidantHuman healthBiologyMedicineMicrobiologyEcologyEnvironmental healthBiochemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesEssential Oils and Antimicrobial Activity