Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality.

Foods · 2024 · PMC11311878 · PMID 39123579

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highly significantno p-value reported

coli were undetectable on day 30 of storage, are considered highly significant for the hygienic quality and extended shelf life of jerky.

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Antioxidant Activity of Extracts of Balloon Flower Root (<i>Platycodon grandiflorum</i>), Japanese Apricot (<i>Prunus mume</i>), and Grape (<i>Vitis vinifera</i>) and Their Effects on Beef Jerky Quality.

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