Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage
Authors
Keywords
Cooked pork sausage, C. sappan, L. extract, Nitrite replacement, Color, Antioxidant and antimicrobial activity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 112, Issue -, Pages 108235
Publisher
Elsevier BV
Online
2019-06-05
DOI
10.1016/j.lwt.2019.06.002

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.