Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages

Five different natural/traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot and hot peppers, and garlic were used, and 1 % (w/w) each was incorporated into formulations of Salchichon fermented sausage type. After ripening for 51 days, t...

Полное описание

Сохранить в:
Библиографические подробности
Опубликовано в: :J Food Sci Technol
Главные авторы: Seong, Pil-Nam, Seo, Hyun-Woo, Lee, Ga-Young, Cho, Soo-Hyun, Kim, Yoon-Seok, Kang, Sun-Moon, Kim, Jin-Hyoung, Park, Beom-Young, Van-Ba, Hoa
Формат: Artigo
Язык:Inglês
Опубликовано: Springer India 2016
Предметы:
Original Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC5055902/
https://ncbi.nlm.nih.gov/pubmed/27784931
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2315-8
Метки: Добавить метку
Нет меток, Требуется 1-ая метка записи!

Схожие документы