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Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties
This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% f...
Tallennettuna:
| Julkaisussa: | Food Sci Anim Resour |
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| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Korean Society for Food Science of Animal Resources
2019
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6949523/ https://ncbi.nlm.nih.gov/pubmed/31950110 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e84 |
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