INVESTIGATING THE ACTIVE CHEMICALS IN BAY LEAVES IN SUPPRESSING MICROBES AND IMPROVING THE SENSORY PROPERTIES OF CHILLED CHICKEN MEAT
This study aimed to qualitatively identify the active components in bay leaf extracts and their inhibitory function. While saponins and glycosides were absent, the research did find flavonoids, tannins, alkaloids, phenols, steroids, and terpenes. The investigation showed that the alcoholic extract (...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
University of Anbar
2024-12-01
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| Series: | مجلة الأنبار للعلوم الزراعية |
| Subjects: | |
| Online Access: | https://ajas.uoanbar.edu.iq/article_184524_c0ecf67fead2a1f5a1c1fee07f22edd9.pdf |
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