Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties

This study investigated the effects of L-cysteine (C) combined with Boswellia serrata (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, sensory evaluation, thiobarbituric acid...

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Gepubliceerd in:Foods
Hoofdauteurs: Yang, Fengqi, Cho, Won-Young, Seo, Han Geuk, Jeon, Byong-Tae, Kim, Ji-Han, Kim, Yuan H. Brad, Wang, Yanmei, Lee, Chi-Ho
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI 2020
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Article
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7466355/
https://ncbi.nlm.nih.gov/pubmed/32722299
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9080993
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