Mô tả
Proximate composition or baseline characterization data for pork patties treated with L-cysteine, Boswellia serrata, and whey protein. The study investigates how these additives influence antioxidant and physicochemical properties of the meat product.
Figure 1
Source Paper
Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties.Cite This Figure
![Figure 1: Proximate composition or baseline characterization data for pork patties treated with L-cysteine, Boswellia serrata, and whey protein. The study investigates how these additives influence antioxidant and physicochemical properties of the meat product.]() > 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="Proximate composition or baseline characterization data for pork patties treated with L-cysteine, Boswellia serrata, and whey protein. The study investigates how these additives influence antioxidant and physicochemical properties of the meat product." /> <figcaption>Figure 1. Proximate composition or baseline characterization data for pork patties treated with L-cysteine, Boswellia serrata, and whey protein. The study investigates how these additives influence antioxidant and physicochemical properties of the meat product.<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>