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 TBARS (mg MDA/kg meat) of minced beef meat during storage at 4°C.</div>

Journal of Food Quality

fig7

Figure 7

Figure 7: 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 7 | Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation 