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Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties
Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in Boswellia serrata (B), whey protein powder (W), and the...
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| Wydane w: | Foods |
|---|---|
| Główni autorzy: | , , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI
2020
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7143823/ https://ncbi.nlm.nih.gov/pubmed/32178310 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030334 |
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