Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets

✍ Scribed by Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Sun-Mi; Kim, Hyun-Wook; Choi, Ji-Hun; Lee, Mi-Ai; Kim, Cheon-Jei

• Book ID: 121238077
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 568 KB
• Volume: 95
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.05.035