Evaluation of the antimicrobial and antioxidant activity effect of sumac and thyme on beef burger
This study was conducted to evaluate the antimicrobial and antioxidant effects of sumac and thyme on beef burgers. Three levels of sumac (1, 2.5 and 5%) and thyme (1, 2 and 4%) were used in burger preparation. Results showed that the total phenolic content of thyme was higher than that of sumac. As...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado: |
Ain Shams University, Faculty of Specific Education
2025-07-01
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| Series: | المجلة المصرية للدراسات المتخصصة |
| Assuntos: | |
| Acceso en liña: | https://ejos.journals.ekb.eg/article_442016_b7a7e040b8cf16597a0b501a1ab163c6.pdf |
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