Tultabayeva, T.; Tokysheva, G.; Muldasheva, A.; Shoman, A.; Kassenov, A.; Tumenov, S.; Dairova, K.; Battalova, N.; Makangali, K.
Natural Antioxidant Enrichment of Goat Meat Pates with Portulaca oleracea and Honey Improves Oxidative Stability and Color Properties. Processes 2025, 13, 3213.
https://doi.org/10.3390/pr13103213
AMA Style
Tultabayeva T, Tokysheva G, Muldasheva A, Shoman A, Kassenov A, Tumenov S, Dairova K, Battalova N, Makangali K.
Natural Antioxidant Enrichment of Goat Meat Pates with Portulaca oleracea and Honey Improves Oxidative Stability and Color Properties. Processes. 2025; 13(10):3213.
https://doi.org/10.3390/pr13103213
Chicago/Turabian Style
Tultabayeva, Tamara, Gulzhan Tokysheva, Aknur Muldasheva, Aruzhan Shoman, Amirzhan Kassenov, Serik Tumenov, Kalamkas Dairova, Nuray Battalova, and Kadyrzhan Makangali.
2025. "Natural Antioxidant Enrichment of Goat Meat Pates with Portulaca oleracea and Honey Improves Oxidative Stability and Color Properties" Processes 13, no. 10: 3213.
https://doi.org/10.3390/pr13103213
APA Style
Tultabayeva, T., Tokysheva, G., Muldasheva, A., Shoman, A., Kassenov, A., Tumenov, S., Dairova, K., Battalova, N., & Makangali, K.
(2025). Natural Antioxidant Enrichment of Goat Meat Pates with Portulaca oleracea and Honey Improves Oxidative Stability and Color Properties. Processes, 13(10), 3213.
https://doi.org/10.3390/pr13103213
