Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages.

Seo, Jin-Kyu; Parvin, Rashida; Park, Junyoung; Yang, Han-Sul.

Afiliação

Seo JK; Division of Applied Life Science (BK21 Plus), Gyeongsang National University, 501 Jinju-daero, Jinju-si 52828, Korea.
Parvin R; Institute of Agriculture and Life Science, Gyeongsang National University, 501 Jinju-daero, Jinju-si 52828, Korea.
Park J; Division of Applied Life Science (BK21 Plus), Gyeongsang National University, 501 Jinju-daero, Jinju-si 52828, Korea.
Yang HS; Division of Applied Life Science (BK21 Plus), Gyeongsang National University, 501 Jinju-daero, Jinju-si 52828, Korea.

Antioxidants (Basel) ; 10(3)2021 Mar 08.

Article em En | MEDLINE | ID: mdl-33800453