Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage

Published 2018 View Full Article

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Title
Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage
Authors
Keywords
Portulaca oleracea, L., Lipid oxidation, Meat quality, Natural antioxidant, Food preservative
Journal
MEAT SCIENCE
Volume 147, Issue -, Pages 82-90
Publisher
Elsevier BV
Online
2018-08-27
DOI
10.1016/j.meatsci.2018.08.022

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