A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect
Polyphenolic vegetable complexes are active antioxidants and play an important role in the processes of free radicals quenching in the human body. The aim of the work was to develop an immobilization method as a way for improving the stability of polyphenols in dried cowberry squeezing extract (DCSE...
| Main Authors: | , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
The V.M. Gorbatov All-Russian Meat Research Institute
2019-12-01
|
| Colecção: | Теория и практика переработки мяса |
| Assuntos: | |
| Acesso em linha: | https://www.meatjournal.ru/jour/article/view/123 |