Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality-Reference-Cited by-同舟云学术

Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

Published:2014-10 Issue:2 Volume:98 Page:116-123
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Muíño Iria,Apeleo Elizabeth,de la Fuente Jesús,Pérez-Santaescolástica Cristina,Rivas-Cañedo Ana,Pérez Concepción,Díaz María Teresa,Cañeque Vicente,Lauzurica Sara

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Interactions between flavonoids and protein: Effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

5. Modified Folin-Ciocalteu antioxidant capacity assay for measuring lipophilic antioxidants;Berker;Journal of Agricultural and Food Chemistry,2013

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