Effect of Different Genotypes and Harvest Times of Sage (<i>Salvia</i> spp. Labiatae) on Lipid Oxidation of Cooked Meat
Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (<i>Salvia</i> spp. Labiatae) extracts (five genotypes, three harvest times) were tested for their...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/12/3/616 |