Figure 9

![Figure 9: Volatile basic nitrogen (VBN) levels in pork patties across treatments during storage reflect protein degradation and freshness. The control group shows higher VBN accumulation compared to cysteine and Boswellia-treated samples.]()

> 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="Volatile basic nitrogen (VBN) levels in pork patties across treatments during storage reflect protein degradation and freshness. The control group shows higher VBN accumulation compared to cysteine and Boswellia-treated samples." />
  <figcaption>Figure 9. Volatile basic nitrogen (VBN) levels in pork patties across treatments during storage reflect protein degradation and freshness. The control group shows higher VBN accumulation compared to cysteine and Boswellia-treated samples.<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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