説明
Thiobarbituric acid reactive substances (TBARS) values in pork patties track lipid oxidation across additive treatments during storage. Cysteine and Boswellia serrata combinations demonstrate the most effective suppression of oxidative rancidity.
Figure 10
ChartSource Paper
Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties.Cite This Figure
![Figure 10: Thiobarbituric acid reactive substances (TBARS) values in pork patties track lipid oxidation across additive treatments during storage. Cysteine and Boswellia serrata combinations demonstrate the most effective suppression of oxidative rancidity.]() > 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="Thiobarbituric acid reactive substances (TBARS) values in pork patties track lipid oxidation across additive treatments during storage. Cysteine and Boswellia serrata combinations demonstrate the most effective suppression of oxidative rancidity." /> <figcaption>Figure 10. Thiobarbituric acid reactive substances (TBARS) values in pork patties track lipid oxidation across additive treatments during storage. Cysteine and Boswellia serrata combinations demonstrate the most effective suppression of oxidative rancidity.<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>