Potential of Artichoke Leaves to Preserve Beef Burgers’ Quality Through Different Strategies: Direct Incorporation (Leaf Powder or Lyophilised Leaf Extract) or Covered with Antioxidant Bioactive Films
| Title: | Potential of Artichoke Leaves to Preserve Beef Burgers’ Quality Through Different Strategies: Direct Incorporation (Leaf Powder or Lyophilised Leaf Extract) or Covered with Antioxidant Bioactive Films |
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| Authors: | Muñoz-Núñez, MariaAff1; Codina-Torrella, IdoiaAff2; Villasante, JulianaAff1; Palma, Shania-CelineAff1; Almajano, María PilarAff1, IDs1194702604316y_cor1 |
| Source: | Food and Bioprocess Technology: An International Journal. 19(6) |
| Database: | Springer Nature Journals |