Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems.
Nastaran KhodaeiMarika HoudeStéphane BayenSalwa KarbounePublished in: Journal of food science and technology (2022)
The online version contains supplementary material available at 10.1007/s13197-022-05653-4.