Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties

This study was performed to evaluate antioxidant activity of tomato powder extracted by various concentrations of ethanol (0, 25, 50, 75, 100%) and to evaluate the physicochemical properties and antioxidant activities of pork patties with ethanol extracted tomato (EET) powder. No differences in the...

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Detalles Bibliográficos
Autores principales: Kim, Hyeong Sang, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434211/
https://www.ncbi.nlm.nih.gov/pubmed/28515648
http://dx.doi.org/10.5851/kosfa.2017.37.2.242

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434211/
https://www.ncbi.nlm.nih.gov/pubmed/28515648
http://dx.doi.org/10.5851/kosfa.2017.37.2.242

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