Effect of <i>L</i>-cysteine, <i>Boswellia serrata</i>, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties.

Yang, Fengqi; Cho, Won-Young; Seo, Han Geuk; Jeon, Byong-Tae; Kim, Ji-Han; Kim, Yuan H Brad; Wang, Yanmei; Lee, Chi-Ho

Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties.

Yang, Fengqi; Cho, Won-Young; Seo, Han Geuk; Jeon, Byong-Tae; Kim, Ji-Han; Kim, Yuan H Brad; Wang, Yanmei; Lee, Chi-Ho.

Afiliación

Yang F; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Cho WY; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Seo HG; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Jeon BT; HASUNG Co., Ltd. 201-164, Songi-ro, Songpa-gu, Seoul 05832, Korea.
Kim JH; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Kim YHB; Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
Wang Y; Jilin Sino-ROK Institute of Animal Science, Changchun 130600, China.
Lee CH; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.

Foods ; 9(8)2020 Jul 24.

Article en En | MEDLINE | ID: mdl-32722299

Palabras clave

Boswellia serrata; L-cysteine; antioxidant potential; meat quality; pork patties; whey protein

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article