Elucidation of antioxidant activity of phosvitin extracted from egg yolk using ground meat

Korean Journal for Food Science of Animal Resources

Volumn 32, Issue 2, 2012, Pages 162-167

  Jung, Samooel ^b   Jo, Cheorun ^b   Kang, Mingu ^b   Ahn, Dong Uk ^c,d   Nam, Ki Chang ^a  

^a Sunchon National University   (South Korea)

^b Chungnam National University   (South Korea)

^c IOWA STATE UNIVERSITY   (United States)

^d Seoul National University   (South Korea)

Author keywords

Antioxidant activity; Ground beef; Iron binding; Phosvitin

Indexed keywords

EID: 84877341732     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2012.32.2.162     Document Type: Article

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