Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties

Characterization and utilization of the bioactive compounds from natural resources is one of the most concerns to maintain quality properties of foods, especially to prevent the oxidation of lipids in meat products. Phytochemical components and antioxidant activities of Cudrania tricuspidata (CT) le...

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Detalles Bibliográficos
Autores principales: Van Cuong, Tran, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238030/
https://www.ncbi.nlm.nih.gov/pubmed/30479497
http://dx.doi.org/10.5851/kosfa.2018.e22

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238030/
https://www.ncbi.nlm.nih.gov/pubmed/30479497
http://dx.doi.org/10.5851/kosfa.2018.e22

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