Polyphenol compounds from pomegranate (Punica granatum) extracted via various methods and its application on meat and meat products: a review

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Polyphenol compounds from pomegranate (Punica granatum) extracted via various methods and its application on meat and meat products: a review

Recently natural polyphenol compounds (PCs) of plants, gained wide consideration of scientists, companies and public people because of its unique pharmaceutical and preservative benefits in the physiological system. They can prevent mortal and serious diseases such as cancer, cardiovascular and Alzh...

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Bibliographic Details
Main Authors:	Safiullah, Jauhar, Mohammad Rashedi, Ismail Fitry, Chong, Gun Hean, Mahmud @ Ab Rashid, Nor Khaizura, Wan Ibadullah, Wan Zunairah
Format:	Article
Language:	English
Published:	Penerbit Akademia Baru 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/73550/ http://psasir.upm.edu.my/id/eprint/73550/1/Polyphenol%20compounds%20from%20pomegranate%20%28Punica%20granatum%29%20extracted%20via%20various%20methods%20and%20its%20application%20on%20meat%20and%20meat%20products%20a%20review.pdf

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