Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground?pork meat during refrigerated storage

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第6期|共8页
• 作者

  Lee Mi‐Ai; Kim Tae‐Kyung; Hwang Ko‐Eun; Choi Yun‐Jeong; Park Sung‐Hee; Kim Cheon‐Jei; Choi Yun‐Sang;

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• 作者单位

  World Institute of Kimchi an Annex of Korea Food Research InstituteGwanju Republic of Korea;

  Food Processing Research CenterKorean Food Research InstituteWanju Republic of Korea;

  Department of Animal SciencesUniversity of Wisconsin‐MadisonMadison WI USA;

  World Institute of Kimchi an Annex of Korea Food Research InstituteGwanju Republic of Korea;

  World Institute of Kimchi an Annex of Korea Food Research InstituteGwanju Republic of Korea;

  Department of Food Science and Biotechnology of Animal ResourcesKonkuk UniversitySeoul Republic of Korea;

  Food Processing Research CenterKorean Food Research InstituteWanju Republic of Korea;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  kimchi extracts; raw ground pork; antioxidants; oxidative stability; TBARS;

  机译：泡菜提取物;原料猪肉;抗氧化剂;氧化稳定性;TBARS;