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Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage
The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at –18±1°C for 0, 3, 6, 9, and...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9289809/ https://www.ncbi.nlm.nih.gov/pubmed/35855275 http://dx.doi.org/10.5851/kosfa.2022.e23 |