Natural additives as a source of antioxidants improve lipid oxidation, antioxidant activity, and shelf-life of beef.
| Autor: | Ornaghi, M. G.1, Passetti, R. A. C.1, Cardoso, M. A. P.2 melina_cardoso@msn.com, Vital, A. C. P.2, do Prado, R. M.3, Guerrero, A.4, Rossoni, D. F.5, do Prado, I. N.1 |
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| Zdroj: | South African Journal of Animal Science. 2024, Vol. 54 Issue 1, p58-68. 11p. |
| Databáze: | Academic Search Ultimate |
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