Effects of double emulsion (W1/O/W2) containing encapsulated Murraya koenigii berries extract on quality characteristics of reduced-fat meat batter with high oxidative stability
Yogesh Kumar, Vinay Kumar
Topics & Concepts
MurrayaTBARSEmulsionChemistryFood scienceChromatographyLipid peroxidationAntioxidantOrganic chemistryBotanyBiologyMeat and Animal Product QualityMicroencapsulation and Drying ProcessesFermentation and Sensory Analysis