Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage-Reference-Cited by-同舟云学术

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

Published:2011-07 Issue:3 Volume:88 Page:397-403
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Selani M.M.,Contreras-Castillo C.J.,Shirahigue L.D.,Gallo C.R.,Plata-Oviedo M.,Montes-Villanueva N.D.

Funder

“Fundação de Amparo à Pesquisa do Estado de São Paulo” (FAPESP), Brazil

Publisher

Elsevier BV

Subject

Food Science

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4. Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxinitrite and iron/ascorbate in a pyrogallol red model system;Brannan;Meat Science,2007

5. HPLC separation and characterization of flavonols in the skins of Vitis vinifera var. Cinsault;Cheynier;American Journal of Enology and Viticulture,1986

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