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Jamun fruit (Syzgium cumini) skin extract based indicator for monitoring chicken patties quality during storage
Natural plant pigment, anthocyanins have the capability to change its color with the change of its structure influenced by changing pH. This feature of anthocyanin has been harnessed to design a meat products quality indicator. In the present experiment anthocyanin rich Jamun fruit (Syzgium cumini)...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7016058/ https://ncbi.nlm.nih.gov/pubmed/32116363 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04084-y |
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