Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract

por Barido, Farouq Heidar, Utama, Dicky Tri, Kim, Yeong Jong, Lee, Sung Ki
Publicado 2022

The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)

por Barido, Farouq Heidar, Jang, Aera, Pak, Jae In, Kim, Yeong Jong, Lee, Sung Ki
Publicado 2021

Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast

por Barido, Farouq Heidar, Jang, Aera, Pak, Jae In, Kim, Yeong Jong, Lee, Sung Ki
Publicado 2022

Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

por Utama, Dicky Tri, Kim, Yeong Jong, Jeong, Hae Seong, Kim, Juntae, Barido, Farouq Heidar, Lee, Sung Ki
Publicado 2020