Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation-Reference-Cited by-同舟云学术

Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

Published:2001-01 Issue:8 Volume:34 Page:651-657
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Tang Shuze,Kerry Joe P,Sheehan David,Buckley D.Joe,Morrissey Patrick A

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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5. Chen, Z. M. (1995). Tea in 21st century. Proceedings of 95′ International Tea-Quality-Human-Health Symposium (pp. 3–6). Shanghai:Tea Society of China.

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