Antioxidant and Preservative Effects of <i>Epilobium angustifolium</i> Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses.

Food Sci Nutr · 2025 · PMC11937547 · PMID 40144558

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an increasing trendno p-value reported

Regarding the evolution of oxidative reactions, all burgers showed an increasing trend over time wherein values in the period 0.710–0.931 mg MA/kg sample were observed after 8 days.

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Antioxidant and Preservative Effects of &lt;i&gt;Epilobium angustifolium&lt;/i&gt; Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses.

The sentences

Antioxidant and Preservative Effects of <i>Epilobium angustifolium</i> Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses.