Figure 2. Activity of natural aqueous extracts and their mixture determined by the BCB method (BHT and α-tocopherol were used as references)

From

Application of Natural Extracts in Beef Meatballs to Prevent Chemical and Bacteriological Spoilage Agents, and Extend its Storage Life

Yousif A. Elhassaneen, Ghada M. ElBassouny, Rania H. Hassan, Eman B. Meharam

American Journal of Food Science and Technology. 2023, 11(4), 118-130 doi:10.12691/ajfst-11-4-1