Variability in Phytochemical Contents and Biological Potential of Pomegranate (<i>Punica granatum</i>) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation

<div>Effect of the aqueous pomegranate peel extract on protein carbonyl (nmoles carbonyl/mg protein) of minced beef meat during storage at 4°C.</div>

Journal of Food Quality

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Figure 3: Variability in Phytochemical Contents and Biological Potential of Pomegranate (<i>Punica granatum</i>) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation 

Figure 3 | Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation 