Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties

This study investigated the effects of Perilla frutescens var. acuta water extract (WEP) on the shelf life and physicochemical qualities of cooked beef patties. The WEP contained phenolic compounds (80.65 mg gallic acid equivalents/g) and had half-maximal effective concentrations of 0.437 and 4.509...

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Detalles Bibliográficos
Autores principales: Lee, Cheol Woo, Choi, Hyun Min, Kim, Su Yeon, Lee, Ju Ri, Kim, Hyun Joo, Jo, Cheorun, Jung, Samooel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662362/
https://www.ncbi.nlm.nih.gov/pubmed/26761853
http://dx.doi.org/10.5851/kosfa.2015.35.3.389

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662362/
https://www.ncbi.nlm.nih.gov/pubmed/26761853
http://dx.doi.org/10.5851/kosfa.2015.35.3.389

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