Descrizione

Relative changes in pork patty pH under various treatments during 28 days of storage at 4 degrees Celsius. The control, 2% whey powder, 0.25% cysteine powder, and combination treatments show divergent pH trajectories over time.

Figure 5

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 5: Relative changes in pork patty pH under various treatments during 28 days of storage at 4 degrees Celsius. The control, 2% whey powder, 0.25% cysteine powder, and combination treatments show divergent pH trajectories over time.]()

> 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="Relative changes in pork patty pH under various treatments during 28 days of storage at 4 degrees Celsius. The control, 2% whey powder, 0.25% cysteine powder, and combination treatments show divergent pH trajectories over time." />
  <figcaption>Figure 5. Relative changes in pork patty pH under various treatments during 28 days of storage at 4 degrees Celsius. The control, 2% whey powder, 0.25% cysteine powder, and combination treatments show divergent pH trajectories over time.<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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