samgyetang
Selected indexed studies
- The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic. (Food Sci Anim Resour, 2022) [PMID:35855271]
- Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens. (Asian-Australas J Anim Sci, 2020) [PMID:31480173]
- Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F(0) values. (J Anim Sci Technol, 2020) [PMID:33089236]
_Worker-drafted node — pending editorial review._
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- The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic. (2022) pubmed
- Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens. (2020) pubmed
- Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F(0) values. (2020) pubmed
- Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth. (2019) pubmed
- The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract. (2022) pubmed
- The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang). (2021) pubmed
- Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract. (2022) pubmed
- Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms. (2020) pubmed
- Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang. (2021) pubmed
- Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang. (2015) pubmed