Antioxidative Activity of Thyme ( Thymus vulgaris ) and Oregano ( Origanum vulgare ) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere
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Title
Antioxidative Activity of Thyme (
Thymus vulgaris
) and Oregano (
Origanum vulgare
) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 84, Issue 9, Pages 2467-2474
Publisher
Wiley
Online
2019-08-26
DOI
10.1111/1750-3841.14788
References
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