Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage
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DOI: 10.1016/j.foodcont.2017.03.034
Abstract: Two different solvents (water and ethanol/water at 50/50 ratio) were used for extraction of phenolic contents in shiitake by-products, and the antioxidant and antimicrobial efficacies of fermented sausages incorporated with these two extracts were investigated… read more here.
Keywords: storage; shiitake products; fermented sausages; products antioxidant ... See more keywords