Evaluation of Antioxidantive and Antimicrobial Activities of Garlic Stem and Red Cabbage, and Their Application to Pork Patties during Refrigerated Storage-Reference-Cited by-同舟云学术

Evaluation of Antioxidantive and Antimicrobial Activities of Garlic Stem and Red Cabbage, and Their Application to Pork Patties during Refrigerated Storage

Published:2010-04-30 Issue:2 Volume:30 Page:291-297
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Min Del-Re,Park Sung-Yong,Chin Koo-Bok

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201023850762443.pdf

Reference20 articles.

1. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene

2. Anthocyanins as natural food colours—selected aspects

3. Antioxidant Activities of Domestic Garlic (Allium sativum L.) Stems from Different Areas

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