
Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential
Keywords: فعالیت آنتیاکسیدانی; Lipid oxidation; Antioxidant activity; Microbial spoilage; Sensorial analysis;