Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage

This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef with an antioxidant free-control sample during frozen storage. All samples showed a non-significant (p > 0.05) effect on...

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Detalles Bibliográficos
Autores principales: Zahid, Mohammad Ashrafuzzaman, Eom, Jeong-Uk, Parvin, Rashida, Seo, Jin-Kyu, Yang, Han-Sul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8944691/
https://www.ncbi.nlm.nih.gov/pubmed/35326184
http://dx.doi.org/10.3390/antiox11030534

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8944691/
https://www.ncbi.nlm.nih.gov/pubmed/35326184
http://dx.doi.org/10.3390/antiox11030534

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