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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball.
Yoon, Dong-Kyu; Kim, Ji-Han; Cho, Won-Young; Ji, Da-Som; Lee, Ha-Jung; Kim, Jung-Ho; Lee, Chi-Ho.
Afiliação
  • Yoon DK; Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea.
  • Kim JH; Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada.
  • Cho WY; Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea.
  • Ji DS; Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea.
  • Lee HJ; Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea.
  • Kim JH; Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea.
  • Lee CH; Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea.
Korean J Food Sci Anim Resour ; 38(6): 1203-1212, 2018 Dec.
Article em En | MEDLINE | ID: mdl-30675113
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2018 Tipo de documento: Article