Structural data and biological properties of almond gum oligosaccharide: Application to beef meat preservation-Reference-Cited by-同舟云学术

Structural data and biological properties of almond gum oligosaccharide: Application to beef meat preservation

Published:2015-01 Issue: Volume:72 Page:472-479
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Bouaziz Fatma,Helbert Claire Boisset,Romdhane Molka Ben,Koubaa Mohamed,Bhiri Fatma,Kallel Fatma,Chaari Fatma,Driss Dorra,Buon Laurine,Chaabouni Semia Ellouz

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference52 articles.

1. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage

2. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

3. Antimicrobial Effect of Herb Extracts against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium Associated with Beef†

4. Antimicrobial properties of phenolic compounds from berries

5. Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork

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