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Research Article

Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils of Rosmarinus officinalis

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Pages 921-928 | Received 04 Jan 2013, Accepted 27 May 2013, Published online: 02 Jul 2013

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Read on this site (5)

Olga Świder, Marek Łukasz Roszko & Michał Wójcicki. (2023) The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-26.
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Ramandeep Kaur, Tanushree B. Gupta, John Bronlund & Lovedeep Kaur. (2023) THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW. Food Reviews International 39:4, pages 2212-2232.
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Josynaria Araújo Neves, Josyanne Araújo Neves & Rita de Cassia Meneses Oliveira. (2018) Pharmacological and biotechnological advances with Rosmarinus officinalis L. Expert Opinion on Therapeutic Patents 28:5, pages 399-413.
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S. Li, M. Johansson, J. K. Vidanarachchi, J. Pickova & G. Zamaratskaia. (2016) Determination of biogenic amines in aerobically stored beef using high-performance thin-layer chromatography densitometry. Acta Agriculturae Scandinavica, Section A — Animal Science 66:4, pages 199-205.
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Patrick Blondin Tsafack & Apollinaire Tsopmo. (2022) Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems. Heliyon 8:9, pages e10456.
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