The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)

This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), meat quality indexes, and...

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Detalles Bibliográficos
Autores principales: Barido, Farouq Heidar, Jang, Aera, Pak, Jae In, Kim, Yeong Jong, Lee, Sung Ki
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/PMC8564326/
https://www.ncbi.nlm.nih.gov/pubmed/34796329
http://dx.doi.org/10.5851/kosfa.2021.e54

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564326/
https://www.ncbi.nlm.nih.gov/pubmed/34796329
http://dx.doi.org/10.5851/kosfa.2021.e54

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