Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées
The present work evaluated the antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with 2% roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), or beetroot (Beta vulgaris L.), and chill-stored (4°C) for 11 days. 2,2-diphenyl-1-picrylhydrazyl (DPPH)...
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| Principais autores: | , , |
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| Formato: | Atigo |
| Idioma: | English |
| Publicado em: |
UPM Press
2022
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| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/100296/1/Antioxidant%2C%20physicochemical%2C%20and%20sensory%20properties.pdf |
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