Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage

Author:

Xiong YunORCID,Zhang Pangzhen,Warner Robyn Dorothy,Hossain Md Nur,Leonard William,Fang ZhongxiangORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

1. Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant;Akogou;PloS one,2018

2. Production of bioethanol from sweet sorghum: A review;Almodares;African Journal of Agricultural Research,2009

3. Decorticating sorghum to concentrate healthy phytochemicals;Awika;Journal of Agricultural and Food Chemistry,2005

4. Sorghum bran as an antioxidant in pork and poultry products;Cabral;Meat and Muscle Biology,2018

5. Comprehensive investigation of the antioxidant and pro-oxidant effects of phenolic compounds: A double-edged sword in the context of oxidative stress?;Castaneda-Arriaga;The Journal of Physical Chemistry B,2018

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