The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages

Meat Science

Volumn 69, Issue 4, 2005, Pages 741-747

  Lee, Joo Yeon ^a   Kunz, Benno ^a,b  

^a UNIVERSITY OF BONN   (Germany)

^b Korea Food and Drug Administration   (South Korea)

Author keywords

Antioxidant properties; Baechu kimchi; Fermented sausage; Kimchi powder; Phenolic compounds; Spices

Indexed keywords

ANTIOXIDANT PROPERTIES; BAECHU-KIMCHI; FERMENTED SAUSAGES; KIMCHI-POWDER; PHENOLIC COMPOUNDS; SPICES;

ANTIOXIDANTS; CARCINOGENS; DRYING; FERMENTATION; FREE RADICALS; FREEZING; LIPIDS; OXIDATION; PHENOLS;

MEATS;

EID: 12344262415     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.11.006     Document Type: Article

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