Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review

• Main Authors: Paulo E. S. Munekata (Author), Gema Nieto (Author), Mirian Pateiro (Author), José Manuel Lorenzo (Author)
• Format: Knjiga
• Izdano: MDPI AG, 2020-10-01T00:00:00Z.
• Teme: article
• Online dostop: Connect to this object online.

Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. <i>Olea europaea</i> leaves and olive pomac...