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

Published 2017 View Full Article

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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