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Bioscience, Biotechnology, and Biochemistry Volume 68, 2004 - Issue 1
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Original Articles

Antioxidative Effects of Glycosyl-ascorbic Acids Synthesized by Maltogenic Amylase to Reduce Lipid Oxidation and Volatiles Production in Cooked Chicken Meat

Soo-Bok LEEResearch Institute of Food and Nutritional Sciences and Department of Food and Nutrition, Yonsei University
,
Ki-chang NAMDepartment of Animal Science, Iowa State University
,
Sung-Joon LEEPalo Alto Medical Foundation Research Institute, Stanford University
,
Jong-Ho LEEResearch Institute of Food and Nutritional Sciences and Department of Food and Nutrition, Yonsei University
,
Kuniyo INOUYEDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
&
Kwan-Hwa PARKCenter for Agricultural Bio-Materials and Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University
Pages 36-43 | Received 01 May 2003, Accepted 15 Aug 2003, Published online: 22 May 2014

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