TY  - JOUR 
AU  - Gómez Bastida, Inmaculada
AU  - García Varona, Celia
AU  - Curiel Fernández, María
AU  - Ortega Heras, Miriam
PY  - 2020
UR  - http://hdl.handle.net/10259/10340
AB  - The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging...
LA  - eng
PB  - MDPI
KW  - Color
KW  - Inhibition of oxidation
KW  - Meat stability
KW  - Modified atmosphere packaging
KW  - Natural antioxidants
KW  - TBARS
KW  - Volatile organic compounds
KW  - Biotecnología
KW  - Biotechnology
KW  - Alimentos
KW  - Food
KW  - Salud
KW  - Health
KW  - Biotecnología alimentaria
KW  - Food-Biotechnology
KW  - Alimentos-Composición
KW  - Food-Composition
TI  - Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties
DO  - 10.3390/foods9121728
T2  - Foods
VL  - 9
M2  - 1728
ER  -