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Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model.
Choi, Ji-Hun; Song, Dong-Heon; Hong, Jeong-Su; Ham, Youn-Kyung; Ha, Jae-Ho; Choi, Yun-Sang; Kim, Hyun-Wook.
Afiliação
  • Choi JH; Food R&D Center, CJ CheilJedang Corp., Suwon 16495, Republic of Korea.
  • Song DH; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
  • Hong JS; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
  • Ham YK; Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
  • Ha JH; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
  • Choi YS; Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Republic of Korea.
  • Kim HW; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea. Electronic address: hwkim@gntech.ac.kr.
Meat Sci ; 151: 36-42, 2019 May.
Article em En | MEDLINE | ID: mdl-30685509
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Alimentos de Soja / Produtos da Carne / Nitritos Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Alimentos de Soja / Produtos da Carne / Nitritos Idioma: En Ano de publicação: 2019 Tipo de documento: Article