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Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets
The effect of mugwort extract (ME) and vitamin C (VC), added individually or in combination, on color, lipid oxidation, and sensory characteristics of chicken nuggets stored for 12 d was investigated. Eight treatments of chicken nuggets contained the following: Control (no antioxidant added), VC (0....
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662219/ https://ncbi.nlm.nih.gov/pubmed/26761491 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.5.582 |
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