Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties

The aim of this study was to investigate the natural antioxidant activity of raw garlic (RG), aged black garlic (AG), and garlic fermented with Bacillus subtilis (FG) extracts on pork patty lipid oxidation throughout refrigerated storage. The total polyphenol, total flavonoid content, 1,1-diphenyl-2...

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Detalles Bibliográficos
Autores principales: Lee, Hyun-Jin, Yoon, Dong-kyu, Lee, Na-yeon, Lee, Chi-ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728816/
https://www.ncbi.nlm.nih.gov/pubmed/31508591
http://dx.doi.org/10.5851/kosfa.2019.e51

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728816/
https://www.ncbi.nlm.nih.gov/pubmed/31508591
http://dx.doi.org/10.5851/kosfa.2019.e51

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