Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages
Author:
Funder
Korea Food Research Institute
Publisher
Korean Society for Food Science of Animal Resources
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2024.e53
Reference53 articles.
1. The use of beetroot extract and extract powder in sausages as natural food colorant;Aykın-Dinçer;Int J Food Eng,2021
2. Physicochemical qualities, antioxidant compounds, and activities of six mini paprika cultivars;Baek;Korean J Food Sci Technol,2020
3. Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat;Chan;Food Chem,2011
4. Antioxidant activity of different fractions from freeze-dried broccoli and its effect on storage properties of emulsion-type pork sausage;Choi;J Korean Soc Food Sci Nutr,2022
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