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Journal: Applied SciencesVolume: 14Number: 9986
Article: Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives
  • Authors:
  • Kadyrzhan Makangali1,*,
  • Tamara Tultabayeva1,* and
  • Galia Zamaratskaia2
  • et al.
Link: https://www.mdpi.com/2076-3417/14/21/9986

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