Properties of cheese and ground beef in the presence of staghorn sumac
Abstract Cost‐effective and under‐exploited plant species as functional food ingredients represent alternatives to chemicals with safety concerns and potent toxicity. Staghorn sumac (Rhus typhina) is considered a good source of natural polyphenols, which can be introduced into food products to carry...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-04-01
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| Series: | eFood |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/efd2.74 |