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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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| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
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| Fag: | |
| Online adgang: | 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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