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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)...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2017
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| Materias: | |
| 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 |