Effects of Dietary Supplementation of Garlic by-products on Total Phenol Contents, DPPH Radical Scavenging Activity, and Physicochemical Properties of Chicken Meat-Reference-Cited by-同舟云学术

Effects of Dietary Supplementation of Garlic by-products on Total Phenol Contents, DPPH Radical Scavenging Activity, and Physicochemical Properties of Chicken Meat

Published:2010-10-31 Issue:5 Volume:30 Page:860-866
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:

Kim Young-Jik

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/JAKO201011949346607.pdf

Reference34 articles.

1. Intake of Garlic and Its Bioactive Components

2. TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long-term Frozen Storage: Effects of Packaging

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