Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1...

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Publicat a:Food Sci Anim Resour
Autors principals: Lee, Boin, Park, Chun Ho, Kim, Jae Yeong, Hyeonbin, O, Kim, Dasol, Cho, Dong Kook, Kim, Young Soon, Choi, Young Min
Format: Artigo
Idioma:Inglês
Publicat: Korean Society for Food Science of Animal Resources 2021
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC8277173/
https://ncbi.nlm.nih.gov/pubmed/34291214
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2021.e24
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