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Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced

Éva Varga-Visi1, Ildikó Jócsák2, Vanda Kozma3

  • 1Department of Physiology and Animal Health, Institute of Physiology and Nutrition, Kaposvár Campus, Hungarian University of Agriculture and Life Sciences, Guba Sándor Street 40, H-7400 Kaposvár, Hungary.

Foods (Basel, Switzerland)
|December 11, 2022
PubMed

Keywords:
antioxidantfatty acid compositionmeat colormetmyoglobinoxidative deteriorationpaprikathiobarbituric acid-reactive substancesthymol

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