Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage
- 1 September 2017
- journal article
- Published by Elsevier BV in Food Control
- Vol. 79, 109-118
- https://doi.org/10.1016/j.foodcont.2017.03.034
Abstract
No abstract availableFunding Information
- National Institute of Animal Science (PJ01086002)
- Rural Development Administration, Republic of Korea
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