A carregar...
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...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|