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Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat
Antioxidant properties of banana (Musa paradisiaca) and Sapodilla/Chikoo (Manilkara zapota) peel extracts in chicken patties were evaluated. Four treatments viz., I. Control (meat + 2% salt), II.BHT (meat + 2% salt + 0.1% BHT), III. BPE (meat + 2% salt + 2% banana peel extract) and IV. SPE (meat + 2...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3907657/ https://ncbi.nlm.nih.gov/pubmed/24493901 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0508-8 |
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