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2010•Korean Journal for Food Science of Animal ResourcesOpen access

Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products

Sung-Yong Park, Koo-Bok Chin

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Key concepts: Chemistry, Antioxidant, DPPH, Linoleic acid, Food science, Ethanol, Garlic Oil, Allium

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Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products — Research Paper | ScholarLens