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Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast
The combined effects of pretreated black garlic (BG) extract and various cooking methods were investigated. The chicken breast was prepared at a uniform size of 5 × 5 × 1.5 cm and randomly allocated into 12 treatment groups that were placed in solutions containing fresh BG extract (1:4, w/v) (positi...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8851260/ https://www.ncbi.nlm.nih.gov/pubmed/35172234 http://dx.doi.org/10.1016/j.psj.2022.101723 |