Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties-Reference-Cited by-同舟云学术

Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties

Published:2019-08 Issue:4 Volume:39 Page:610-622
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Lee Hyun-Jin^ORCID,Yoon Dong-kyu^ORCID,Lee Na-yeon^ORCID,Lee Chi-ho^ORCID

Funder

Ministry of Education

National Research Foundation of Korea

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2019.e51

Reference44 articles.

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3. Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions;Biswas;Meat Sci,2004

4. Antioxidant determinations by the use of a stable free radical;Blois;Nature,1958

5. Microsomal lipid peroxidation;Buege;In Methods in enzymology,1978

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