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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 559 - 559 (1page)
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This study aimed to develop a chicken stock and natural seasoning with improved protein content and antioxidant activity. The general components of chicken stock (CS) and chicken stock with apple (CSA) were analyzed. The sugar content (brix), salinity and pH of CS and CSA were not significantly different among the groups. However, CSA showed a significant increased in crude protein content compared to CS. We examined also the change in antioxidant activity by the pretreatment method of Lentinula edodes (LE) to be added to chicken stock. There were three types of pretreatment ... 전체 초록 보기
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