Quality of raw-cooked meat product after application grape seed extract

Marek Bobko, Miroslav Kročko, Peter Haščík, Andrea Mendelová, Alica Bobková, Juraj Čuboň, Jana Tkáčová, Luboš Harangozo

Quality of raw-cooked meat product after application grape seed extract

Číslo: 3/2018/2019
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2018-19.8.3.867-870

Klíčová slova: oxidative stability, grape seed extract, malondialdehyd, sensory

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Anotace: The present study aimed to determine the effect of GSE application on quality (oxidative stability, color and sensory quality) of rawcooked meat products stored 10 days at 4 °C. Antioxidant activity assessment of applied GSE of different grape varieties in FrankovkaZobrazit více »