Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées

The present work evaluated the antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with 2% roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), or beetroot (Beta vulgaris L.), and chill-stored (4°C) for 11 days. 2,2-diphenyl-1-picrylhydrazyl (DPPH)...

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Bibliographic Details
Main Authors: Ismail, N. A., Ab Aziz, M. F., Ismail-Fitry, M. R.
Format: Article
Language:English
Published: UPM Press 2022
Online Access:http://psasir.upm.edu.my/id/eprint/100296/1/Antioxidant%2C%20physicochemical%2C%20and%20sensory%20properties.pdf
http://psasir.upm.edu.my/id/eprint/100296/
http://www.ifrj.upm.edu.my/ifrj-2022-29-issue-5.html
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