Effect of Different Genotypes and Harvest Times of Sage (<i>Salvia</i> spp. Labiatae) on Lipid Oxidation of Cooked Meat
Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (<i>Salvia</i> spp. Labiatae) extracts (five genotypes, three harvest times) were tested for their...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
MDPI AG,
2023-03-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |