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Journal: Appl. Sci., 2024
Volume: 14
Number: 9986
Article:
Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives
Authors:
by
Kadyrzhan Makangali, Tamara Tultabayeva, Galia Zamaratskaia, Gulnazym Ospankulova, Gulzhan Tokysheva, Sholpan Abzhanova, Gulmira Zhakupova and Ademi Ergalikyzy
Link:
https://www.mdpi.com/2076-3417/14/21/9986
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