Fennel (Foeniculum vulgare) essential oil and supercritical fluid extracts as novel antioxidants and antimicrobial agents in beef burger processing
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference59 articles.
1. Essential oil and chemical composition of wild and cultivated fennel (Foeniculum vulgare mill.): A comparative study;Abdellaoui;South African Journal of Botany,2020
2. Effect of salt concentrations on the growth of heat-stressed and unstressed escherichia coli;Abdulkarim;Uniwersytet Śląski,2009
3. Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification;Afshari;Lebensmittel-Wissenschaft & Technologie,2017
4. Comparative analysis of antioxidant activities of essential oils and extracts of fennel (Foeniculum vulgare Mill.) seeds from Egypt and China;Ahmed;Food Science and Human Wellness,2019
5. Grape skin flour obtained from wine processing as an antioxidant in beef burgers;de Alencar;Meat Science,2022
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