Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties

This study investigated the effects of Perilla frutescens var. acuta water extract (WEP) on the shelf life and physicochemical qualities of cooked beef patties. The WEP contained phenolic compounds (80.65 mg gallic acid equivalents/g) and had half-maximal effective concentrations of 0.437 and 4.509...

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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Lee, Cheol Woo, Choi, Hyun Min, Kim, Su Yeon, Lee, Ju Ri, Kim, Hyun Joo, Jo, Cheorun, Jung, Samooel
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2015
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4662362/
https://ncbi.nlm.nih.gov/pubmed/26761853
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.3.389
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