The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses-Reference-Cited by-同舟云学术

The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses

Published:2015-10 Issue: Volume:184 Page:57-64
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nuora Anu,Chiang Vic Shao-Chih,Milan Amber M.,Tarvainen Marko,Pundir Shikha,Quek Siew-Young,Smith Greg C.,Markworth James F.,Ahotupa Markku,Cameron-Smith David,Linderborg Kaisa M.

Funder

Juho Vainio Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. High-density lipoprotein and atherosclerosis: the role of antioxidant activity;Bandeali;Current Atherosclerosis Reports,2012

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