Open AccessIncorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes
Author(s) -
Silvana Mari Belloli Leite,
Esther Morais da Silva Assunção,
Anandra Vitória das Neves Gurgel Alves,
Edymeiko de Souza Maciel,
Laura Adriane de Moraes Pinto,
Isabelle Naemi Kaneko,
Ana Guerrero,
Ana Paula Folmer Corrêa,
Jovanir Inês Müller Fernandes,
Nívia Pires Lopes,
Marcos José Salgado Vital,
Jéssica de Oliveira Monteschio
Publication year - 2022
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0272852
Subject(s) - food science , essential oil , preservative , butylated hydroxytoluene , flavor , lipid oxidation , chemistry , tenderness , antioxidant , biochemistry