Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties
Author:
Publisher
Asian Australasian Association of Animal Production Societies
Subject
Animal Science and Zoology,Food Science
Link
http://ajas.info/upload/pdf/ajas-18-0689.pdf
Reference32 articles.
1. The Antioxidant Properties of Garlic Compounds: Allyl Cysteine, Alliin, Allicin, and Allyl Disulfide
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5. Changes of Physicochemical Components and Antioxidant Activity of Garlic During its Processing
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