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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Detalles Bibliográficos
Autores principales: Yang, Fengqi, Cho, Won-Young, Lee, Nayeon, Kim, Da-Hee, Lee, Jihye, Lee, Hyun-Jin, Seo, Han Geuk, Lee, Chi-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143823/
https://www.ncbi.nlm.nih.gov/pubmed/32178310
http://dx.doi.org/10.3390/foods9030334

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143823/
https://www.ncbi.nlm.nih.gov/pubmed/32178310
http://dx.doi.org/10.3390/foods9030334

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