Lee, Mi-Ai <br/><br/>
The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation.  [electronic resource] 

 -  Meat science  Mar 2010 
 - 498-504 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2009.10.004  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--pharmacology<br/>Ascorbic Acid--pharmacology<br/>Colony Count, Microbial<br/>Color<br/>Fatty Acids, Nonesterified--analysis<br/>Food Microbiology<br/>Food Preservation--methods<br/>Hydrogen-Ion Concentration<br/>Lipid Peroxidation--drug effects<br/>Meat--microbiology<br/>Mustard Plant--microbiology<br/>Plant Extracts--pharmacology<br/>Plant Leaves--microbiology<br/>Refrigeration<br/>Swine<br/>Thiobarbituric Acid Reactive Substances