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Antioxidant potentialof curry (Murrayakoenigii L.) and mint(Mentha spicata) leafextracts and theireffect on colour andoxidative stabilityof raw ground… A.K. BiswasManish Kumar ChatliJ. Sahoo2012 год

Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage
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Страница публикацииПубликация в OpenAlex
Год издания: 2012
Авторы: A.K. Biswas, Manish Kumar Chatli, J. Sahoo
Издательство: Elsevier BV
Источник: Food Chemistry
Ключевые слова: Meat and Animal Product Quality, Phytochemicals and Antioxidant Activities, Essential Oils and Antimicrobial Activity
Другие ссылки: Food Chemistry (HTML)
PubMed (HTML)