Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration

The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. All...

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Detalles Bibliográficos
Autores principales: Kurćubić, Vladimir S., Stajić, Slaviša B., Miletić, Nemanja M., Petković, Marko M., Dmitrić, Marko P., Đurović, Vesna M., Heinz, Volker, Tomasevic, Igor B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252940/
https://www.ncbi.nlm.nih.gov/pubmed/37297346
http://dx.doi.org/10.3390/foods12112100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252940/
https://www.ncbi.nlm.nih.gov/pubmed/37297346
http://dx.doi.org/10.3390/foods12112100

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