Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage.
| Autor: | Soyuçok, Ali1, Kılıç, Birol2 birolkilic@sdu.edu.tr, Kılıç, Gülden Başyiğit3 |
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| Zdroj: | Food Technology & Biotechnology. Apr-Jun2024, Vol. 62 Issue 2, p140-149. 10p. |
| Databáze: | Business Source Ultimate |
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