Natural Antioxidants in Fresh and Processed Meat

Author:

Villalobos-Delgado Luz H.,Mateo Javier,Caro Irma,Leal Ramos Martha-Yarely,Mendez Néstor Gutiérrez,Cansino Rocío Gómez,González Mondragón Edith G.

Publisher

Elsevier

Reference200 articles.

1. The influence of natural astaxanthin on the formulation and storage of marinated chicken steaks;Abdelmalek;Journal of Food Biochemistry,2016

2. Fruit-based natural antioxidants in meat and meat products: a review;Ahmad;Critical Reviews in Food Science and Nutrition,2015

3. Oxidation of lipids in foods;Ahmed;Sarhad Journal of Agriculture,2016

4. Alternatives to nitrite in processed meat: up to date;Alahakoon;Trends in Food Science and Technology,2015

5. Effects of tannic acid on lipid and protein oxidation, color, and volatiles of raw and cooked chicken breast meat during storage;Al-Hijazeen;Antioxidants,2016

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