Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract

OBJECTIVE: This study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes. METHODS: Four different treatments; Samgyetang made with a 5% (w/w) addition of...

Descripción completa

Detalles Bibliográficos
Autores principales: Barido, Farouq Heidar, Utama, Dicky Tri, Kim, Yeong Jong, Lee, Sung Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9271379/
https://www.ncbi.nlm.nih.gov/pubmed/35507844
http://dx.doi.org/10.5713/ab.21.0575

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9271379/
https://www.ncbi.nlm.nih.gov/pubmed/35507844
http://dx.doi.org/10.5713/ab.21.0575

Ejemplares similares