Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System
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DOI: 10.3390/foods11111547
Abstract: This study highlighted the role of an 80% ethanolic Mon-Pu (Glochidion wallichianum) leaf extract (MPE), a novel natural antioxidative ingredient, in controlling the oxidative stability and physicochemical properties of a cooked sausage model system (SMS).… read more here.
Keywords: leaf extract; model system; glochidion wallichianum; wallichianum leaf ... See more keywords