Valorization of fruit peel extracts as natural preservatives: Characterization and efficacy in preserving chicken meatballs
Meat products are highly perishable due to lipid oxidation and microbial spoilage, requiring preservatives to ensure quality and safety while meeting consumer demand for natural, clean-label alternatives to synthetic additives. This study evaluates physicochemical, antioxidant and antimicrobial prop...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002896 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|