Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke

In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing power of the three grou...

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Detalles Bibliográficos
Autores principales: Harlina, Putri Widyanti, Yuliana, Tri, Fetriyuna, Shahzad, Raheel, Ma, Meihu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172823/
https://www.ncbi.nlm.nih.gov/pubmed/37181222
http://dx.doi.org/10.5851/kosfa.2023.e10

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172823/
https://www.ncbi.nlm.nih.gov/pubmed/37181222
http://dx.doi.org/10.5851/kosfa.2023.e10

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