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Ahmed IAM, Babiker EE, Al-juhaimi FY, Bekhit AEA. Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage. Antioxidants 2022;11:1354. [DOI: 10.3390/antiox11071354] [Reference Citation Analysis]
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Li X, Wang J, Gao X, Xie B, Sun Z. Inhibitory effects of lotus seedpod procyanidins against lipid and protein oxidation and spoilage organisms in chilled-storage beef. LWT 2022;160:113247. [DOI: 10.1016/j.lwt.2022.113247] [Reference Citation Analysis]
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