Article ID Journal Published Year Pages File Type
10541058 Food Chemistry 2012 5 Pages PDF
Abstract
► Submerged fermentation products from Phellinus igniarius strain were good natural sources for flavonoid antioxidants. ► Flavonoids had positive antioxidant effects on sturgeon caviar storage. ► Sensory characteristics of sturgeon caviar were improved with flavonoids addition.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Influence of flavonoids from Phellinus igniarius on sturgeon caviar: Antioxidant effects and sensory characteristics
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