An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage.

Foods · 2024 · PMC11640926 · PMID 39683044

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a decreasing trendno p-value reported

With the increase in storage time, the springiness and chewiness of the control group and the ZL extract-treated groups generally tended to rise, while the cohesiveness shows a decreasing trend.

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