Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions

Published 2017 View Full Article

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Title
Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions
Authors
Keywords
Antioxidant activity, Herb extracts, Borage, Green tea, TBARS
Journal
MEAT SCIENCE
Volume 129, Issue -, Pages 153-160
Publisher
Elsevier BV
Online
2017-03-07
DOI
10.1016/j.meatsci.2017.03.003

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