Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs.

Foods · 2024 · PMC11593797 · PMID 39594069

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an increasing trendno p-value reported

As shown in Figure 11 A, the TBARS values of all samples show an increasing trend as the storage time is prolonged, which may be because the lipid in the meatball samples was easy to be oxidized, and the secondary metabolites gradually accumulated with the deepening of oxidation degree.

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