Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review.

Antioxidants (Basel) · 2020 · PMC7555908 · PMID 32957633

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an increasing trendno p-value reported

Known mainly for their antimicrobial and antioxidant properties, these substances are part of an increasing trend to be used as natural preservatives for several food categories, especially for those that are known to be highly perishable, e.g., muscle food products [ 12 , 16 , 19 ].

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