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Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts
This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13...
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| 發表在: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Korean Society for Food Science of Animal Resources
2016
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4869556/ https://ncbi.nlm.nih.gov/pubmed/27194938 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.2.275 |
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