Makangali, K.; Tultabayeva, T.; Zamaratskaia, G.; Ospankulova, G.; Tokysheva, G.; Abzhanova, S.; Zhakupova, G.; Ergalikyzy, A.
Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives. Appl. Sci. 2024, 14, 9986.
https://doi.org/10.3390/app14219986
AMA Style
Makangali K, Tultabayeva T, Zamaratskaia G, Ospankulova G, Tokysheva G, Abzhanova S, Zhakupova G, Ergalikyzy A.
Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives. Applied Sciences. 2024; 14(21):9986.
https://doi.org/10.3390/app14219986
Chicago/Turabian Style
Makangali, Kadyrzhan, Tamara Tultabayeva, Galia Zamaratskaia, Gulnazym Ospankulova, Gulzhan Tokysheva, Sholpan Abzhanova, Gulmira Zhakupova, and Ademi Ergalikyzy.
2024. "Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives" Applied Sciences 14, no. 21: 9986.
https://doi.org/10.3390/app14219986
APA Style
Makangali, K., Tultabayeva, T., Zamaratskaia, G., Ospankulova, G., Tokysheva, G., Abzhanova, S., Zhakupova, G., & Ergalikyzy, A.
(2024). Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives. Applied Sciences, 14(21), 9986.
https://doi.org/10.3390/app14219986
