Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage
Objective The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. Methods The ESH content was determined by high performance liquid chromatography. The antioxidant activity o...
Main Authors: | Ye Tao, Shan Xiao, Jiaming Cai, Jihui Wang, Lin Li |
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Format: | Article |
Language: | English |
Published: |
Asian-Australasian Association of Animal Production Societies
2021-10-01
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Series: | Animal Bioscience |
Subjects: | |
Online Access: | http://www.animbiosci.org/upload/pdf/ab-20-0817.pdf |
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