Antioxidant Activity of <i>Lactobacillus plantarum</i> DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

<div>Oxidation stability of emulsified sausages with different ratios of fat replacement using FWGE during 7 days of storage at 4°C.</div>

Journal of Food Quality

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Figure 2: Antioxidant Activity of <i>Lactobacillus plantarum</i> DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages 

Figure 2 | Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages 