Antioxidant activity of ultrasound-assisted extracts of elephant garlic and their effects on the quality of pork patties during refrigerated storage.
- DOI
- 10.1007/s44463-026-00102-8
- Published
- 2026 Sep 10
- Container
- Food science of animal resources
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1007/s44463-026-00102-8,
title = {Antioxidant activity of ultrasound-assisted extracts of elephant garlic and their effects on the quality of pork patties during refrigerated storage.},
author = {Park JH and Chin KB},
year = {2026},
journal = {Food science of animal resources},
doi = {10.1007/s44463-026-00102-8},
url = {https://doi.org/10.1007/s44463-026-00102-8}
}RIS
TY - JOUR TI - Antioxidant activity of ultrasound-assisted extracts of elephant garlic and their effects on the quality of pork patties during refrigerated storage. AU - Park JH AU - Chin KB PY - 2026 JO - Food science of animal resources DO - 10.1007/s44463-026-00102-8 UR - https://doi.org/10.1007/s44463-026-00102-8 ER -
APA
JH, P., & KB, C. (2026). Antioxidant activity of ultrasound-assisted extracts of elephant garlic and their effects on the quality of pork patties during refrigerated storage.. Food science of animal resources. https://doi.org/10.1007/s44463-026-00102-8
Source records
- pubmed · retrieved 2026-09-26T00:14:26.912Z