肌纤维蛋白凝中抗氧化剂,多,物理和感官变化 补充了富含多的植物添加剂

Katarzyna Leicht1, Charles Odilichukwu R Okpala2, Paulina Nowicka3

  • 1Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego, 50-630 Wroclaw, Poland.

Nutrients
|April 12, 2025
PubMed
概括

在蛋白质凝中添加富含多的植物添加剂,如黑胡果果和草本提取物,可以提高抗氧化能力并改善味道. 这些功能成分增强了新型食品的营养价值和感官吸引力.