Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage
Meat products are high in nutrients but easily spoiled; adding antioxidants is the most straightforward and efficient approach in the food industry. In this study, different concentrations of 6-gingerol (6-GG) were added to refrigerated (4°C) mutton meatballs to evaluate the effect of 6-GG on their...
Furkejuvvon:
| Váldodahkkit: | , , , , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2024-12-01
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| Ráidu: | Food Chemistry: X |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2590157524007533 |
| Fáddágilkorat: |
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