Effects of fig and pineapple powder on metabolite compounds and health-promoting properties in fermented goat meat sausage
The incorporation of 0.5% fig powder into goat meat fermented sausage showed improved biological activities based on metabolite compounds.
Authors
- Shine Htet Aung (ORCID: https://orcid.org/0000-0002-9470-0141)
- Jun Heon Lee (ORCID: https://orcid.org/0000-0003-3996-9209)
- Ki‐Chang Nam (ORCID: https://orcid.org/0000-0002-2432-3045)
- Aera Jang (ORCID: https://orcid.org/0000-0003-1789-8956)
- Young Sun Choi
- Ramesh Nimantha Rupasinghe (ORCID: https://orcid.org/0000-0002-9984-5622)
Institutions
- Taiwan Livestock Research Institute (TW)
- Kangwon National University (KR)
- Chungnam National University (KR)
- Sunchon National University (KR)
- Technological University Kyaukse (MM)
Publication Details
- Journal
- Animal Bioscience
- Published
- 2024-10-25
- DOI
- https://doi.org/10.5713/ab.24.0526
- Citations
- 1
- Primary Topic
- Pineapple and bromelain studies
- Type
- article
- Field-Weighted Citation Impact
- 0.23
Funders
- Rural Development Administration