Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets

The effect of mugwort extract (ME) and vitamin C (VC), added individually or in combination, on color, lipid oxidation, and sensory characteristics of chicken nuggets stored for 12 d was investigated. Eight treatments of chicken nuggets contained the following: Control (no antioxidant added), VC (0....

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Detalles Bibliográficos
Autores principales: Hwang, Ko-Eun, Kim, Hyun-Wook, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Choi, Yun-Sang, Lee, Mi-Ai, Kim, Cheon-Jei
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/PMC4662219/
https://www.ncbi.nlm.nih.gov/pubmed/26761491
http://dx.doi.org/10.5851/kosfa.2014.34.5.582

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662219/
https://www.ncbi.nlm.nih.gov/pubmed/26761491
http://dx.doi.org/10.5851/kosfa.2014.34.5.582

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