Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis

Title
Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
Authors
Keywords
Edible films, Antioxidant activity, Laurel and sage, Pre-cooked meatball, Frozen storage
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 77, Issue -, Pages 323-331
Publisher
Elsevier BV
Online
2016-11-27
DOI
10.1016/j.lwt.2016.11.051

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