Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets-Reference-Cited by-同舟云学术

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Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets

Published:2014-10-31 Issue:5 Volume:34 Page:582-590
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:

Hwang Ko-Eun,Kim Hyun-Wook,Song Dong-Heon,Kim Yong-Jae,Ham Youn-Kyung,Choi Yun-Sang,Lee Mi-Ai,Kim Cheon-Jei

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/JAKO201433150865075.pdf

Reference27 articles.

1. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey

2. Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties

3. Flavour perception of oxidation in beef

4. Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork

5. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of Chemical Composition of Artemisia for Medicinal and Culinary Purposes;Proceedings of the 9th IRC Conference on Science, Engineering, and Technology;2023

2. The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality;Food Science and Technology;2021-02-26

3. Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture;Korean Journal for Food Science of Animal Resources;2016-02-28

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