Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties

This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% f...

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Detalles Bibliográficos
Autores principales: Lee, Nayeon, 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/PMC6949523/
https://www.ncbi.nlm.nih.gov/pubmed/31950110
http://dx.doi.org/10.5851/kosfa.2019.e84

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949523/
https://www.ncbi.nlm.nih.gov/pubmed/31950110
http://dx.doi.org/10.5851/kosfa.2019.e84

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