Author

J. Tanganyika

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Biochemistry· 1

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Approach:experimental assay· 1

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K. G. Masamba· 1 shared L. E. C. Chatepa· 1 shared

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2021-2021 · peak 1/yr

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1 shared paperBiochemistry

K. G. Masamba

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1 paper

Recent·Most cited

BiochemistryAfrican Journal of BiotechnologyPeer-reviewedOct 31, 2021

Effects of aqueous antioxidants extracts from ginger, garlic and onion on 2-thiobarbituric Acid Reactive Substances and total volatile basic nitrogen content in chevon (goat meat) and pork during frozen storage

L. E. C. Chatepa, K. G. Masamba, J. Tanganyika

This study evaluates the impact of ginger, garlic, and onion extracts on lipid oxidation and quality of frozen chevon and pork over 14 days, showing reduced TBARS and TVB-N levels.

DOI 10.5897/ajb2021.17399

experimental assay

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