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Antioxidant and Antimicrobial Potential of Artichoke Cynara scolymus L.) Extract in Beef Patties

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Academic year: 2020

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Figure

Table 1. Colour parameters (L*, a*, and b*) and pH values of raw beef patties
Table 2. DPPH radical scavenging activity, total phenolic content (TPC) and thiobarbituric acid reactive substances (TBARS) value of RBP
Table 3. Microbiological results of RBP prepared with or without AE

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