Bioactivities of wine components on marinated beef during aging
The objective of this study was to identify particular wine components as responsible for the bioactivities observed in marinated bovine muscle Longissimus lumborum during 7 days of refrigerated storage at 4 °C. Depending on the grape variety, four marinades were considered (300 mL dealcoholized win...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-06-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619301665 |