Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat

• المؤلف الرئيسي: Nguyen C.N.M.
• مؤلفون آخرون: Mahidol University
• التنسيق: مقال
• منشور في: 2023
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://repository.li.mahidol.ac.th/handle/123456789/81489

Four tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observ...