Overview of plant extracts as natural preservatives in meat

Plant extracts are obtained by extracting bioactive compounds from various plant sources such as leaves, seeds, fruits, roots, stems, and agro‐industry byproducts. These are rich sources of bioactive molecules such as polyphenols (flavonols, anthocyanins, flavanols, benzoic acid, tannin, lignin, sti...

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Veröffentlicht in:	Journal of food processing and preservation 2022-08, Vol.46 (8), p.n/a
Hauptverfasser:	Awad, Alzaidi Mohammed, Kumar, Pavan, Ismail‐Fitry, Mohammad Rashedi, Jusoh, Shokri, Ab Aziz, Muhamad Faris, Sazili, Awis Qurni
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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