Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1...

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Detalles Bibliográficos
Autores principales: Lee, Boin, Park, Chun Ho, Kim, Jae Yeong, Hyeonbin, O, Kim, Dasol, Cho, Dong Kook, Kim, Young Soon, Choi, Young Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8277173/
https://www.ncbi.nlm.nih.gov/pubmed/34291214
http://dx.doi.org/10.5851/kosfa.2021.e24

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8277173/
https://www.ncbi.nlm.nih.gov/pubmed/34291214
http://dx.doi.org/10.5851/kosfa.2021.e24

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