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.

Khodaei, Nastaran; Houde, Marika; Bayen, Stéphane; Karboune, Salwa

Khodaei, Nastaran; Houde, Marika; Bayen, Stéphane; Karboune, Salwa.

Afiliação

Khodaei N; Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada.
Houde M; Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada.
Bayen S; Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada.
Karboune S; Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada.

J Food Sci Technol ; 60(2): 679-691, 2023 Feb.

Article em En | MEDLINE | ID: mdl-36712200