Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

Author:

Shan Bin,Cai Yi-Zhong,Brooks John D,Corke Harold

Funder

The University of Hong Kong

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference35 articles.

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4. The use of natural antioxidants in ready-to-serve food;Karpinska;Food Chem,2001

5. Dietary carcinogens and anticarcinogens: oxygen radical and degenerative diseases;Ames;Science,1983

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