Comparison of two antioxidant packaging based on rosemary oleoresin and green tea extract coated on polyethylene terephthalate for extending the shelf life of minced pork meat
Xue‐Chao Song, Elena Canellas, Magdalena Wrona, Raquel Becerril, Cristina Nerı́n
Topics & Concepts
TBARSFood scienceOleoresinThiobarbituric acidChemistryAntioxidantActive packagingGreen tea extractShelf lifeGreen teaFood packagingLipid peroxidationBiochemistryMeat and Animal Product QualityTea Polyphenols and EffectsNanocomposite Films for Food Packaging