Antioxidant Activities of Cabbage Powders Using Different Drying Methods and Temperatures, and Their Applications to Chicken Breast as Functional Ingredients
Author:
Affiliation:
1. Department of Animal Science, Chonnam National University
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-06-567.pdf
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3. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes
4. Conway EJ. Determination of volatile amines. In: Microdiffusion Analysis and Volumetric Error. 5th ed. Crosby Lockwood. 1962. p 195-200.
5. The relationship of raw broiler breast meat color and pH to cooked meat color and pH
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