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Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.
Seong, Pil-Nam; Seo, Hyun-Woo; Lee, Ga-Young; Cho, Soo-Hyun; Kim, Yoon-Seok; Kang, Sun-Moon; Kim, Jin-Hyoung; Park, Beom-Young; Van-Ba, Hoa.
Afiliação
  • Seong PN; Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
  • Seo HW; Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
  • Lee GY; Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
  • Cho SH; Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
  • Kim YS; Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
  • Kang SM; Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
  • Kim JH; Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
  • Park BY; Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
  • Van-Ba H; Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
J Food Sci Technol ; 53(8): 3364-3373, 2016 Aug.
Article em En | MEDLINE | ID: mdl-27784931
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2016 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2016 Tipo de documento: Article