Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage

OBJECTIVE: The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. METHODS: The ESH content was determined by high performance liquid chromatography. The antioxidant activity...

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Detalles Bibliográficos
Autores principales: Tao, Ye, Xiao, Shan, Cai, Jiaming, Wang, Jihui, Li, Lin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495348/
https://www.ncbi.nlm.nih.gov/pubmed/33705628
http://dx.doi.org/10.5713/ab.20.0817

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495348/
https://www.ncbi.nlm.nih.gov/pubmed/33705628
http://dx.doi.org/10.5713/ab.20.0817

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