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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Detalles Bibliográficos
Autores principales: Yang, Fengqi, Cho, Won-Young, Seo, Han Geuk, Jeon, Byong-Tae, Kim, Ji-Han, Kim, Yuan H. Brad, Wang, Yanmei, 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/PMC7466355/
https://www.ncbi.nlm.nih.gov/pubmed/32722299
http://dx.doi.org/10.3390/foods9080993

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466355/
https://www.ncbi.nlm.nih.gov/pubmed/32722299
http://dx.doi.org/10.3390/foods9080993

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