Effect of Banana Flower Extract on Protein Oxidation in Naturally Fermented Yak Meat Sausage
The effects of adding different levels (0.01%, 0.05% and 0.10%) of banana flower extract (BFE) versus dibutylated hydroxy toluene (BHT) on protein oxidation in naturally fermented yak meat sausages were investigated. lys The carbonyl content, Schiff base content, total sulfhydryl content, active sul...
| 出版年: | Shipin Kexue |
|---|---|
| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
China Food Publishing Company
2023-05-01
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| 主題: | |
| オンライン･アクセス: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-012.pdf |