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This study evaluated the addition of green tea extract (GTE) and its effect on the physicochemical, microbiological, and sensory properties of chicken patties. Hydro‐ethanolic extracts (E1, E2, E3, and E4) showed higher total phenolic and flavonoid contents than the aqueous extract (E5). Then, E1 extract was chosen for 2,2‐diphenyl‐picrylhydrazyl (DPPH) analysis (showed 75.73% inhibition of DPPH...
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