Grape pomace as a natural preservative: Metabolomics insights into lipid oxidation inhibition and flavor stability in beef

Food Chemistry 2026

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Authors: Yingqi Li, Changxiao Shi, Lei Wang, Xinjun Qiu, Yawen Luo, Shengnan Min, Huili Wang, Xin Ping Li, Yang He, Binghai Cao, Huawei Su

DOI: 10.1016/j.foodchem.2026.149168

Cited by: 1

References: 50

Fields of Study & Subjects

Meat and Animal Product Quality Fermentation and Sensory Analysis Phytochemicals and Antioxidant Activities

References 50