• Citer

Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

par Ben Akacha, Boutheina;Michalak, Monika;Najar, Basma ;Venturi, Francesca;Taglieri, Isabella;Kačániová, Miroslava;Ben Saad, Rania;Mnif, Wissem;Garzoli, Stefania;Ben Hsouna, Anis
Référence Foods, 12, 8, 1647
Publication Publié, 2023-04

Article révisé par les pairs

• Accès en ligne
• Détails
• Contenu
• Statistiques

Titre:	Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products
Auteur:	Ben Akacha, Boutheina; Michalak, Monika; Najar, Basma; Venturi, Francesca; Taglieri, Isabella; Kačániová, Miroslava; Ben Saad, Rania; Mnif, Wissem; Garzoli, Stefania; Ben Hsouna, Anis
Informations sur la publication:	Foods, 12, 8, 1647
Statut de publication:	Publié, 2023-04
Sujet CREF:	Nutrition
Mots-clés:	antibacterial activity
	bioactive compound
	color preservation
	meat preservation
	natural antioxidant
	nutritional value
Note générale:	SCOPUS: re.j
Langue:	Anglais
Identificateurs:	urn:issn:2304-8158
	info:doi/10.3390/foods12081647
	info:scp/85156262461