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机译:芥菜泡菜提取物对冷藏生碎猪肉的抗氧化性能
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea;
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea;
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea;
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea;
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea;
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea;
Department of Food Science and Nutrition, College of Natural Science, Hoseo University, 29-1 Sechul-ri, Baebang-myeon, Asan, Chungnam 336-795, Republic of Korea;
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea;
antioxidants; mustard leaf kimchi; lipid oxidation; antimicrobial; raw ground pork;
机译:Kimchi作为原始地面抑制剂和脂质氧化的抑制剂提取物在制冷储存期间的猪肉
机译:富含虾青素的血红球菌提取物对生猪肉粉在冷藏过程中的颜色和氧化稳定性的抗氧化潜力
机译:在冷藏储存过程中抑制原生猪肉中的脂质和蛋白质氧化
机译:双低油菜籽,甘蓝型油菜和芥末的热解产生的生物油,B。Carinata和B. Juncea,稻草:杀虫剂开发的潜力
机译:绿茶提取物对菜籽油脂质氧化的抗氧化作用。
机译:榄仁榄仁果实提取物在冷藏过程中对生猪肉末脂质和蛋白质氧化的抑制作用
机译:在冷藏储存过程中,终端arjuna水果提取物抑制脂质和蛋白质氧化在原料猪肉中