Deskripsi
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.
Figure 9
ChartSource Paper
Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties.Cite This Figure
![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/)
<figure> <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> </figure>