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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Foods
Egile Nagusiak: Yang, Fengqi, Cho, Won-Young, Seo, Han Geuk, Jeon, Byong-Tae, Kim, Ji-Han, Kim, Yuan H. Brad, Wang, Yanmei, Lee, Chi-Ho
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI 2020
Gaiak:
Article
Sarrera elektronikoa: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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