reviewMeat ScienceApr 10, 2016Closed access

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

JJJiang JiangYLYouling L. Xiong

Jiangnan University · University of Kentucky

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

522
total citations
FWCI
48.16
Percentile
100%
References
158
Citations per year

Authors

2

Topics & keywords

Topics
Keywords
  • Processed meat
  • Food science
  • Health benefits
  • Organoleptic
  • Lipid oxidation
  • Biotechnology
  • Food additive
  • Food safety
UN Sustainable Development Goals
  • Zero hunger
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Funding