Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The IC(50)...

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Detalles Bibliográficos
Autores principales: Kang, Su-Tae, Son, Hee-Kyoung, Lee, Hyun-Joo, Choi, Jung-Seok, Choi, Yang-Il, Lee, Jae-Joon
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/PMC5516070/
https://www.ncbi.nlm.nih.gov/pubmed/28747829
http://dx.doi.org/10.5851/kosfa.2017.37.3.429

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516070/
https://www.ncbi.nlm.nih.gov/pubmed/28747829
http://dx.doi.org/10.5851/kosfa.2017.37.3.429

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