Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties
Oxidation of meat products limits their quality and shelf life and is prevented by antioxidant additives. Natural ingredients rich in antioxidants are proposed as an alternative to these additives. In this study, the antioxidant effect of an aqueous extract of black garlic, as a natural ingredient...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autónoma de Chihuahua
2024-12-01
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| Series: | Tecnociencia Chihuahua |
| Subjects: | |
| Online Access: | https://148.229.1.91/index.php/tecnociencia/article/view/1683 |
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