In a similar
study, the addition of powdered L. japonica (1%, 3,% and 5%) decreased
the lightness values of uncooked reduced fat pork patties due to thebrown and yellowpigments such as chlorophylls, phycophine, and xanthophylls
present in the extract (Choi et al., 2012).
In a similarstudy, the addition of powdered L. japonica (1%, 3,% and 5%) decreasedthe lightness values of uncooked reduced fat pork patties due to thebrown and yellowpigments such as chlorophylls, phycophine, and xanthophyllspresent in the extract (Choi et al., 2012).
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Similar in a
Study, the addition of powdered L. japonica (1%, 3, and 5%%) Decreased
the lightness values of FAT Uncooked pork patties Due to reduced Thebrown and Yellowpigments chlorophylls As such, Phycophine, and xanthophylls
present in the Extract. (Choi et al., 2012).
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