Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise
Introduction Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of sumac and phosphatidylethanolamine on the chemical pro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2022-05-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_39314_e45d3798f05aeaea728c6f8be5f5f69d.pdf |