Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts
Author:
Funder
Kyungpook National University
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.2021.e24
Reference34 articles.
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2. Using natural antioxidants in meat and meat products as preservatives: A review;Aminzare;Adv Anim Vet Sci,2019
3. Sous vide cooking: A review;Baldwin;Int J Gastron Food Sci,2012
4. Microsomal lipid peroxidation;Buege;Methods Enzymol,1978
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2. Effects of Astragalus membranaceus on systemic lupus erythematosus in a mouse model of pregnancy;Immunity, Inflammation and Disease;2022-05-11
3. Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast;Poultry Science;2022-04
4. The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang);Food Science of Animal Resources;2021-11
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