Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage

Food Control

Volumn 79, Issue , 2017, Pages 109-118

  Van Ba, Hoa ^a   Seo, Hyun Woo ^a   Cho, Soo Hyun ^a   Kim, Yoon Seok ^a   Kim, Jin Hyoung ^a   Ham, Jun Sang ^a   Park, Beom Young ^a   Pil Nam, Seong ^a  

^a National Institute of Animal Science   (South Korea)

Author keywords

Antioxidant and antimicrobial activity; Extraction method; Fermented sausage; Shiitake by products

Indexed keywords

EID: 85016327433     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2017.03.034     Document Type: Article

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