Antioxidant Activity and Quality Characteristics of Pork Patties with added Wasabia koreana Nakai Leaf Powder
Author:
Publisher
The Korean Society of Community Living Science
Subject
General Medicine
Reference30 articles.
1. Effect of Freeze Dried Ramie Leaf Powder on the Quality Characteristics of Pork Patties
2. Antioxidant Determinations by the Use of a Stable Free Radical
3. Kinetics and Mechanisms of Antioxidant Activity using the DPPH.Free Radical Method
4. Quality Properties and Storage Characteristics of Hamburger Patty Added with Purple Kohlrabi (Brassica oleracea var. gongylodes)
5. Cho SH, Chung CH(2010) Quality characteristics of pork meat patties formulated with either steam-dried green tea powder or freeze-dried raw tea leaf powder. Korean J Food Cook Sci 26(5), 567-574
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