Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil

Published 2020 View Full Article

Authors

Keywords

Antioxidant activity, Curcuma longa, L., Fat replacement, Natural antioxidant

Journal

FOOD RESEARCH INTERNATIONAL

Volume 136, Issue -, Pages 109487

Publisher

Elsevier BV

Online

2020-06-29

DOI

10.1016/j.foodres.2020.109487

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