Effects of onion peel extract on antioxidant and quality of western sausage
Vol: 33, Issue: 8, Page: 155-158
2017
- 34Usage
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Usage34
- Downloads32
- Abstract Views2
Artifact Description
The effects of acid value, peroxide value and thiobarbituric acid value on the degree of lipid oxidation during the storage process were observed. The quality and flavor of the onion skin extract were determined by color difference and whole texture analysis. The effects of onion peel extracts on the color, texture and oxidative stability of western sausages were investigated. The results showed that the addition of onion peel extract is 0.5%, which not only inhibits the oxidation of fat, but also improves the color of western sausages, reduces the hardness, elasticity and chewiness of western sausages.
Bibliographic Details
https://www.ifoodmm.cn/journal/vol33/iss8/34; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=3671&context=journal; http://dx.doi.org/10.13652/j.issn.1003-5788.2017.08.034; https://dx.doi.org/10.13652/j.issn.1003-5788.2017.08.034; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2017.08.034
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