Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage

This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The IC(50) value...

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Bibliografiske detaljer
Udgivet i:Korean J Food Sci Anim Resour
Main Authors: Lee, Hyun-Joo, Choi, You-Jung, Choi, Yang-Il, Lee, Jae-Joon
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2014
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4662158/
https://ncbi.nlm.nih.gov/pubmed/26761292
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.4.533
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