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The Effects of Substituting BHT with a Microencapsulated Basil (Ocimum campechianum Mill.) Extract on Refrigerated

Rafaela Borges do Vale1, Aurianna Coelho Barros1, Izanildo de Jesus Maciel1

  • 1Campus Ciências Agrárias, Universidade Federal do Vale do São Francisco, Rodovia BR 407, 12 Lote 543-Projeto de Irrigação Nilo Coelho-S/N C1 CEP, Petrolina 56300-000, PE, Brazil.

Foods (Basel, Switzerland)
|April 14, 2026
PubMed

Keywords:
bioactive compoundslipid oxidationmeat productpreservation

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