Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products - Concepedia

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Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

120

Citations

33

References

2016

Year

Agnieszka Nowak, Agata Czyżowska, Magdalena Efenberger-Szmechtyk, L. Krala

Food Microbiology

Food ChemistryPolyphenolicsFood Bioactive CompoundPolyphenolic ExtractsMeat ProductsFood PreservationNatural PreservativesPhytochemicalFood QualityFood PreservativesFood SafetyHealth Sciences

References

	Year	Citations

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