Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products

Published 2019 View Full Article

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Title
Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products
Authors
Keywords
Cranberry pomace extract, Pork hamburger, Cooked ham, Antimicrobial activity, Antioxidant activity, Pathogenic bacteria, Spoilage bacteria
Journal
FOOD RESEARCH INTERNATIONAL
Volume 120, Issue -, Pages 38-51
Publisher
Elsevier BV
Online
2019-02-16
DOI
10.1016/j.foodres.2019.02.025

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