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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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:Korean J Food Sci Anim Resour
मुख्य लेखकों: Lee, Cheol Woo, Choi, Hyun Min, Kim, Su Yeon, Lee, Ju Ri, Kim, Hyun Joo, Jo, Cheorun, Jung, Samooel
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: Korean Society for Food Science of Animal Resources 2015
विषय:
ऑनलाइन पहुंच: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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