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1 Ergebnisse
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A combined approach using slightly acidic electrolyzed wate..:
Bing, Shan
;
Zang, Yitian
;
Li, Yanjiao
...
Meat Science. 183 (2022) - p. 108643 , 2022
Link:
https://doi.org/10.1016/j.meatsci.2021.108643
RT Journal T1
A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2021.108643&Exemplar=1&LAN=DE A1 Bing, Shan A1 Zang, Yitian A1 Li, Yanjiao A1 Zhang, Beibei A1 Mo, Qingnan A1 Zhao, Xianghui A1 Yang, Chen PB Elsevier BV YR 2022 SN 0309-1740 JF Meat Science VO 183 SP 108643 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2021.108643 DO https://doi.org/10.1016/j.meatsci.2021.108643 SF ELIB - SuUB Bremen
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