Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions

Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions

The present study was designed to evaluate the in vitro antimicrobial properties of nine bioactive compounds (BACs). Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitro antibacterial activity against the studied bacte...

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Bibliographic Details
Main Authors: Khabat Noori Hussein, Barbara Csehi, Surányi József, Horváth Ferenc, Gabriella Kiskó, István Dalmadi, László Friedrich
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
bioactive compounds
physicochemical characteristics
antioxidant activity
antimicrobial activity
poultry meat
Online Access:https://www.mdpi.com/2304-8158/10/8/1855

Internet

https://www.mdpi.com/2304-8158/10/8/1855

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