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Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism.
Xu, Qian-Da; Zhou, Zhi-Qiang; Yu, Jie; He, Qiang; Sun, Qun; Zeng, Wei-Cai.
Afiliación
  • Xu QD; Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.
  • Zhou ZQ; Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.
  • Yu J; Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.
  • He Q; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China.
  • Sun Q; College of Life Sciences, Sichuan University, Chengdu, PR China.
  • Zeng WC; Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.
J Food Sci ; 86(7): 2910-2923, 2021 Jul.
Article en En | MEDLINE | ID: mdl-34147039
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Sensación / Extractos Vegetales / Cloruro de Sodio / Calidad de los Alimentos / Cedrus / Conservantes de Alimentos / Carne Idioma: En Revista: J Food Sci Año: 2021 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Sensación / Extractos Vegetales / Cloruro de Sodio / Calidad de los Alimentos / Cedrus / Conservantes de Alimentos / Carne Idioma: En Revista: J Food Sci Año: 2021 Tipo del documento: Article