Antioxidant properties of turmeric rhizome and leaf (Curcuma Longa. L) and its effects on the oxidative stability of beef patty / Fatimah Zahrah Darmadi, Marina Zulkifli and Nina Naquiah Ahmad Nizar
Beef patties are made from meat. Meat contains the most protein among all foods and contains essential amino acids required in human diet. Nonetheless, beef patties are susceptible to oxidative deterioration, which is the source of limitation in the quality of the beef patty. This is due to lipid ox...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universiti Teknologi MARA, Negeri Sembilan
2023
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/89621/1/89621.pdf https://ir.uitm.edu.my/id/eprint/89621/ |
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