Improving meat quality through natural antioxidants;Mejoramiento de la calidad de carne utilizando antioxidantes naturales

Chilean Journal of Agricultural Research

Volumn 71, Issue 2, 2011, Pages 313-322

  Velasco, Valeria ^a   Williams, Pamela ^a  

^a UNIVERSITY OF CONCEPCIÓN   (Chile)

Author keywords

Antioxidant activity; Essential oils; Meat quality; Phenolic compounds

Indexed keywords

LAMIACEAE; ORIGANUM; ORIGANUM VULGARE; ROSMARINUS; ROSMARINUS OFFICINALIS; SALVIA;

EID: 84872347243     PISSN: 07185820     EISSN: 07185839     Source Type: Journal    
DOI: 10.4067/S0718-58392011000200017     Document Type: Review

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