Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat
Pomegranate (Punica granatum L.) peel extracts (PPE) and green tea (Camellia sinensis) leaves extracts (GTE) have the potential to be the natural preservatives to prolong the chicken meat quality stored in chilling temperature. The first part of this work aimed to determine the effects of solid-liqu...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Science and Technology, Universiti Kebangsaan Malaysia
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/97243/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/97243/ https://mjas.analis.com.my/mjas/v25_n4/html/25_4_3.html |
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