| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792660 | Meat Science | 2011 | 7 Pages |
Abstract
⺠The effects of the different kimchi ethanolic extracts on lipid oxidation of cooked pork meat stored for 14 days were investigated. ⺠We examine antioxidant properties and ability of retarding lipid oxidation of kimchi. ⺠The kimchi extracts effects reducing lipid oxidation in cooked pork.
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Authors
Mi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, Hack-Youn Kim, Hyun-Wook Kim, Ko-Eun Hwang, Hae-Kyung Chung, Cheon-Jei Kim,