Lanean...
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...
Gorde:
| Argitaratua izan da: | Korean J Food Sci Anim Resour |
|---|---|
| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Korean Society for Food Science of Animal Resources
2014
|
| Gaiak: | |
| Sarrera elektronikoa: | 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 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|