Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages

The objective of this study was to evaluate antioxidant activities of eggplant (EP) powder with different drying methods and addition levels to pork sausages to improve product quality. Antioxidant activities of EP with different drying methods, particle sizes, and solvents of extraction were determ...

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Detalles Bibliográficos
Autores principales: Sembring, Hanna Seprina br, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8277174/
https://www.ncbi.nlm.nih.gov/pubmed/34291218
http://dx.doi.org/10.5851/kosfa.2021.e31

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8277174/
https://www.ncbi.nlm.nih.gov/pubmed/34291218
http://dx.doi.org/10.5851/kosfa.2021.e31

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