TY  - GEN
AU  - Lee,Mi-Ai
AU  - Choi,Ji-Hun
AU  - Choi,Yun-Sang
AU  - Han,Doo-Jeong
AU  - Kim,Hack-Youn
AU  - Shim,So-Yeon
AU  - Chung,Hae-Kyung
AU  - Kim,Cheon-Jei
TI  - The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation
SN  - 1873-4138
PY  - 2010///0719
KW  - Animals
KW  - Antioxidants
KW  - pharmacology
KW  - Ascorbic Acid
KW  - Colony Count, Microbial
KW  - Color
KW  - Fatty Acids, Nonesterified
KW  - analysis
KW  - Food Microbiology
KW  - Food Preservation
KW  - methods
KW  - Hydrogen-Ion Concentration
KW  - Lipid Peroxidation
KW  - drug effects
KW  - Meat
KW  - microbiology
KW  - Mustard Plant
KW  - Plant Extracts
KW  - Plant Leaves
KW  - Refrigeration
KW  - Swine
KW  - Thiobarbituric Acid Reactive Substances
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.meatsci.2009.10.004
ER  -