Multifunctional Roles of Medicinal Plants in the Meat Industry: Antioxidant, Antimicrobial, and Color Preservation Perspectives

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Опубликовано в::	Plants vol. 14, no. 17 (2025), p. 2737-2784
Главный автор:	Tocai (Moțoc) Alexandra Cristina
Другие авторы:	Rosan, Cristina Adriana, Teodorescu, Andrei George, Venter, Alina Cristiana, Vicas, Simona Ioana
Опубликовано:	MDPI AG
Предметы:	Meat processing industry Phytochemicals Meat products Nitrites Preservatives Biological activity Medicinal plants Plant species Oils & fats Preservation Antioxidants Food industry Microorganisms Chemical composition Meat industry Bioactive compounds Food additives Antimicrobial agents Carcinogens Polyphenols Meat quality Shelf life Plant extracts Software Food safety Pathogens Nutritive value Color Lipids Keywords Literature reviews Bibliometrics Herbal medicine Oxidation Publications Flavonoids Meat
Online-ссылка:	Citation/Abstract Full Text + Graphics Full Text - PDF
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