Potential antioxidant and lipid peroxidation inhibition of <i>Phyllanthus acidus</i> leaf extract in minced pork.

This result was in agreement with the study of Bowser et al [ 32 ], who reported that hue-angle showed a trend to decrease in samples, which became darker with extending time but low mean values (more reddish samples) were observed for meat product with added rosemary extract.

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