Litcius/Paper detail

Addition of olive (olea europaea) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature

Saju Ahmed Rubel, Zhen Yu, HM Murshed, S. M. Ariful Islam, Dalia Sultana, S. M. E. Rahman, Jun Wang

2020Journal of Food Science and Technology26 citationsDOIOpen Access PDF

Topics & Concepts

OleaFlavorFood scienceTBARSChemistryAntioxidantHorticultureBiologyLipid peroxidationBiochemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesEdible Oils Quality and Analysis
Addition of olive (olea europaea) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature | Litcius