Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts.
Li HuangBo DingHuan ZhangBaohua KongYouling L XiongPublished in: Journal of the science of food and agriculture (2019)
The addition of phenolic-rich CE and RE in dumpling processing is an excellent approach for the inhibition of sensory and quality deterioration associated with oxidation during frozen storage. © 2019 Society of Chemical Industry.