Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage
The present research work was based on evaluating the effects of <i>Eucommia ulmoides</i> leaf extract (EULE) on the technological quality and protein oxidation of cooked pork sausage during refrigerated storage. Sausages were manufactured with different levels of EULE (0, 0.15, and 0.3...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/3/441 |
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