Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages
Crossref DOI link: https://doi.org/10.1007/s13197-016-2315-8
Published Online: 2016-08-16
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Seong, Pil-Nam
Seo, Hyun-Woo
Lee, Ga-Young
Cho, Soo-Hyun
Kim, Yoon-Seok
Kang, Sun-Moon
Kim, Jin-Hyoung
Park, Beom-Young
Van-Ba, Hoa
License valid from 2016-08-01