Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage
Author:
Affiliation:
1. Universitas Gadjah Mada, Indonesia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst62220.pdf
Reference64 articles.
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3. Growth and effect of garlic (Allium sativum) on selected beneficial bacteria;Altuntas S.;Food Science and Technology,2019
4. Lipid oxidation in meat: mechanisms and protective factors: a review;Amaral A. B.;Food Science and Technology,2018
5. The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt;Arslaner A.;Food Science and Technology,2020
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