Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty

This study aimed to investigate the effect of ethanolic extracts from perilla leaves (PLE) on the quality attributes and polycyclic aromatic hydrocarbons (PAHs) in charcoal-barbecued pork patties. The PLE addition and doneness had no significant effect on the pH of pork patties (p>0.05). Regardle...

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Detalles Bibliográficos
Autores principales: Cho, Jinwoo, Barido, Farouq Heidar, Kim, Hye-Jin, Kwon, Ji-Seon, Kim, Hee-Jin, Kim, Dongwook, Hur, Sun-Jin, Jang, Aera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9890369/
https://www.ncbi.nlm.nih.gov/pubmed/36789195
http://dx.doi.org/10.5851/kosfa.2022.e67

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9890369/
https://www.ncbi.nlm.nih.gov/pubmed/36789195
http://dx.doi.org/10.5851/kosfa.2022.e67

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