Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System

This study highlighted the role of an 80% ethanolic Mon-Pu (Glochidion wallichianum) leaf extract (MPE), a novel natural antioxidative ingredient, in controlling the oxidative stability and physicochemical properties of a cooked sausage model system (SMS). MPE had a total extractable phenolic conten...

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Detalles Bibliográficos
Autores principales: Wongnen, Chantira, Ruzzama, Naiya, Chaijan, Manat, Cheong, Ling-Zhi, Panpipat, Worawan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179982/
https://www.ncbi.nlm.nih.gov/pubmed/35681297
http://dx.doi.org/10.3390/foods11111547

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179982/
https://www.ncbi.nlm.nih.gov/pubmed/35681297
http://dx.doi.org/10.3390/foods11111547

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