Description

Color stability or textural measurements of the treated pork patties during storage. Physical quality parameters are tracked to assess the practical impact of natural antioxidant additives on product shelf life.

Figure 4

Chart

Source Paper

Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties.

Foods (Basel, Switzerland) (2020)

PMID: 32722299

DOI: 10.3390/foods9080993

Cite This Figure

![Figure 4: Color stability or textural measurements of the treated pork patties during storage. Physical quality parameters are tracked to assess the practical impact of natural antioxidant additives on product shelf life.]()

> Source: Fengqi Yang et al. "Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and." *Foods (Basel, Switzerland)*, 2020. PMID: [32722299](https://pubmed.ncbi.nlm.nih.gov/32722299/)

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  <img src="" alt="Color stability or textural measurements of the treated pork patties during storage. Physical quality parameters are tracked to assess the practical impact of natural antioxidant additives on product shelf life." />
  <figcaption>Figure 4. Color stability or textural measurements of the treated pork patties during storage. Physical quality parameters are tracked to assess the practical impact of natural antioxidant additives on product shelf life.<br>  Source: Fengqi Yang et al. "Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and." <em>Foods (Basel, Switzerland)</em>, 2020. PMID: <a href="https://pubmed.ncbi.nlm.nih.gov/32722299/">32722299</a></figcaption>
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