Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage

This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The IC(50) value...

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Detalles Bibliográficos
Autores principales: Lee, Hyun-Joo, Choi, You-Jung, Choi, Yang-Il, Lee, Jae-Joon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662158/
https://www.ncbi.nlm.nih.gov/pubmed/26761292
http://dx.doi.org/10.5851/kosfa.2014.34.4.533

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662158/
https://www.ncbi.nlm.nih.gov/pubmed/26761292
http://dx.doi.org/10.5851/kosfa.2014.34.4.533

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