Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef

Author:

Descalzo A.M.,Insani E.M.,Biolatto A.,Sancho A.M.,García P.T.,Pensel N.A.,Josifovich J.A.

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Influence of oxygen concentration and light on the oxidative stability of cream powder;Andersson;Lebensmittel- Wissenschaft- und Technologie,1998

2. AOAC Official methods of analysis (1990). AOAC method 960.39. In Official methods of analysis: Food composition, additives, natural contaminants (Vol. 2, pp. 931–932). Virginia, USA: K. Helirich

3. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef;Arnold;Journal of Animal Science,1993

4. Ferric reducing/Antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie,1999

5. HPLC methods for vitamin E in tissues;Buttriss,1984

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