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    Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through <i>Portulaca oleracea</i> (Purslane) Supplementation: A Natural Alternative to Synthetic Additives

    Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through <i>Portulaca oleracea</i> (Purslane) Supplementation: A Natural Alternative to Synthetic Addit... by Kadyrzhan Makangali, Tamara Tultabayeva, Galia Zamaratskaia, Gulnazym Ospankulova, Gulzhan Tokysheva, Sholpan Abzhanova, Gulmira Zhakupova, Ademi Ergalikyzy

    Published 2024-11-01
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