Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
Mirian Pateiro(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Anderson S. Sant’Ana(Universidade Estadual de Campinas (UNICAMP)), Amin Mousavi Khaneghah(Universidade Estadual de Campinas (UNICAMP)), Francisco J. Barba(Universitat de València), Belén Gómez(Universidade de Vigo), Mohsen Gavahian(National Pingtung University of Science and Technology)
Cited by 327
Related Papers
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
|Antioxidants|2019|1.9k
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
|Molecules|2021|531
Active packaging films with natural antioxidants to be used in meat industry: A review
|Food Research International|2018|436
Berries extracts as natural antioxidants in meat products: A review
|Food Research International|2017|395