Potential effect of naturally colored antioxidants from Moringa oleifera, propolis, and grape pomace - Evaluation of color and shelf life of chicken paté
Natural additives are a core topic of food science due to their food safety aspects, and among the natural additives, colorants and antioxidants stand out. The aim of this study was to verify the potential effect of naturally colored antioxidants extracted from Moringa oleifera leaves, propolis and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23002307 |