Antioxidant study of different parts of stink bean (Parkia Speciosa) and its effect on the oxidative stability of beef patty / Nur Syahirah Yahaya, Nina Naquiah Ahmad Nizar and Marina Zulkifli
This study investigated the potential of stink bean leaves and peels as natural antioxidants in meat products. The leaves and peels were extracted using water as a solvent. Antioxidant analysis that includes Total Phenolic Compound (TPC), Free Radical Scavenging Activity (DPPH) and Ferric Reducing A...
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Universiti Teknologi MARA, Negeri Sembilan,
2023.
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