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Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties

Zhuang Zhuang Qiu, Koo Bok Chin

2022Food Packaging and Shelf Life15 citationsDOI

Topics & Concepts

TBARSChemistryFood scienceDPPHRaw materialLightnessRhizomeThiobarbituric acidShelf lifeAntioxidantBotanyLipid peroxidationBiochemistryOrganic chemistryBiologyOpticsPhysicsChromatography in Natural ProductsFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities
Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties | Litcius