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Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8...

詳細記述

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書誌詳細
出版年:Food Sci Anim Resour
主要な著者: Lee, Seung Yun, Lee, Da Young, Kim, On You, Kang, Hea Jin, Kim, Hyeong Sang, Hur, Sun Jin
フォーマット: Artigo
言語:Inglês
出版事項: Korean Society for Food Science of Animal Resources 2020
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC7713766/
https://ncbi.nlm.nih.gov/pubmed/33305273
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e84
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