Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch

LWT

Volumn 77, Issue , 2017, Pages 249-258

  Geeta, ^a   Yadav, Ajit S ^a  

^a CENTRAL AVIAN RESEARCH INSTITUTE   (India)

Author keywords

Antimicrobial; Antioxidant; Dextrose; Lactobacillus plantarum; Starch

Indexed keywords

ANIMALS; ANTIOXIDANTS; BACILLI; DEXTROSE; FERMENTATION; FREE RADICALS; PROBIOTICS; STARCH;

ANTI-MICROBIAL EFFECTS; ANTI-MICROBIAL PROPERTIES; ANTIMICROBIAL; DPPH FREE RADICALS; LACTOBACILLUS PLANTARUM; PROBIOTIC BACTERIA; SCAVENGING ACTIVITIES; SUPEROXIDE ANIONS;

MEATS;

EID: 84997585148     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.11.050     Document Type: Article

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