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Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

The effects of different concentrations of lentinan (LNT) (0, 0.5, 1, 2 and 4%) on the oxidation characteristics and physicochemical properties of goose meatballs were investigated during different cold storage (4 °C) stages (3, 7 and 12 days). After adding LNT, the thiobarbituric acid reactive subs...

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Detalles Bibliográficos
Autores principales:	Fu, Li, Du, Lihui, Sun, Yangying, Fan, Xiankang, Zhou, Changyu, He, Jun, Pan, Daodong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997726/ https://www.ncbi.nlm.nih.gov/pubmed/35407142 http://dx.doi.org/10.3390/foods11071055

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