The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze-Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative.

Foods · 2024 · PMC10887504 · PMID 38397499

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an increasing trendno p-value reported

The pH of the control group showed an increasing trend throughout the F-T cycles, but that of the QP-treated group increased during four F-T cycles and then decreased after the fifth F-T cycle.

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