Antioxidant Effect of <i>Ocimum basilicum</i> Essential Oil and Its Effect on Cooking Qualities of Supplemented Chicken Nuggets.

Antioxidants (Basel) · 2022 · PMC9598151 · PMID 36290605

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an increasing trendno p-value reported

It has been previously reported that essential oil supplementation at 0.1-10% in nutrient broths reduced the pH of the substrate from 7.29–5.2 [ 55 ], while, interestingly, weekly (0, 7 and 14 days) testing of the nuggets showed an increasing trend in their pH over time ( Table 7 ).

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