Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products-Reference-Cited by-同舟云学术

Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products

Published:2019-12 Issue: Volume:158 Page:107914
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Smaoui Slim,Hlima Hajer Ben,Mtibaa Ahlem Chakchouk,Fourati Mariam,Sellem Imen,Elhadef Khaoula,Ennouri Karim,Mellouli Lotfi

Funder

Tunisian Ministry of Higher Education and Scientific Research

Publisher

Elsevier BV

Subject

Food Science

Reference133 articles.

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3. Starch-based antimicrobial films functionalized by pomegranate peel;Ali;International Journal of Biological Macromolecules,2019

4. Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels;Al-Zoreky;International Journal of Food Microbiology,2009

5. Phytochemical content, Fatty acids composition and antioxidant potential of different pomegranate parts: Comparison between edible and non edible varieties grown in Tunisia;Amri;International Journal of Biological Macromolecules,2017

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