Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage
- DOI
- 10.1002/jsfa.9441
- Published
- 2019-01-24
- Container
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.9441,
title = {Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage},
author = {Mi‐Ai Lee and Tae‐Kyung Kim and Ko‐Eun Hwang and Yun‐Jeong Choi and Sung‐Hee Park and Cheon‐Jei Kim and Yun‐Sang Choi},
year = {2019},
journal = {Journal of the Science of Food and Agriculture},
doi = {10.1002/jsfa.9441},
url = {https://doi.org/10.1002/jsfa.9441}
}RIS
TY - JOUR TI - Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage AU - Mi‐Ai Lee AU - Tae‐Kyung Kim AU - Ko‐Eun Hwang AU - Yun‐Jeong Choi AU - Sung‐Hee Park AU - Cheon‐Jei Kim AU - Yun‐Sang Choi PY - 2019 JO - Journal of the Science of Food and Agriculture DO - 10.1002/jsfa.9441 UR - https://doi.org/10.1002/jsfa.9441 ER -
APA
Lee, M., Kim, T., Hwang, K., Choi, Y., Park, S., Kim, C., & Choi, Y. (2019). Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.9441
Source records
- crossref · retrieved 2026-09-27T15:26:31.452Z