Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel meat during refrigeration storage-Reference-Cited by-同舟云学术

Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel meat during refrigeration storage

Published:2022-03 Issue: Volume:185 Page:108716
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ansarian Elham,Aminzare Majid,Hassanzad Azar Hassan,Mehrasbi Mohammad Reza,Bimakr Mandana

Funder

Zanjan University of Medical Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

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3. Nutritional composition of meat;Ahmad,2018

4. Lipid oxidation in meat: mechanisms and protective factors–a review;Amaral,2018

5. Antioxidant activity of essential oils;Amorati;Journal of Agricultural and Food Chemistry,2013

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