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Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract

Da Gyeom Lee1, Juri Lee2,1,3, Kyung Jo2,1,3

  • 1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.

Korean Journal for Food Science of Animal Resources
|May 5, 2018
PubMed

Keywords:
enhanced meatnatural antioxidantoxidative stabilityred perilla

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