Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

Published 2016 View Full Article

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Title
Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity
Authors
Keywords
Color, Meat product, Microbial spoilage, Oxidative stability, Sensory acceptance
Journal
MEAT SCIENCE
Volume 118, Issue -, Pages 15-21
Publisher
Elsevier BV
Online
2016-03-17
DOI
10.1016/j.meatsci.2016.03.016

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