Rasha Ali Taha Hamza1, Atef Saad Osheba1, Hassan Mohamed Sobhy2, Sahar Hussein Abdalla Hekal2*
...extracts of galangal and sumac extracts. Also, the effect of previous extracts on quality attributes of beef burger was evaluated. The ethanolic extracts of both galangal and sumac were shown to have significantly higher total phenolic and flavonoid contents than the aqueous extract, in particular 90% Ethanol Extract, where the 90% Ethanol Extract of sumac had 58.03 mg gallic acid/g dry sa...
