Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages-Reference-Cited by-同舟云学术

Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages

Published:2023-06 Issue: Volume:200 Page:109157
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Manzoor Arshied,Haque Abdul,Ahmad Saghir,Hopkins David L.

Publisher

Elsevier BV

Subject

Food Science

Reference92 articles.

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3. Optimization of ultrasound-assisted extraction of natural antioxidants from Piper betle using response surface methodology;Ali;LWT,2018

4. In vitro antifungal activity of hydroxychavicol isolated from P. betle L;Ali;Annals of Clinical Microbiology and Antimicrobials,2010

5. Storage stability of low-fat chicken sausages;Andres;Journal of Food Engineering,2006

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