Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage-Reference-Cited by-同舟云学术

Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage

Published:2020-02-13 Issue:3 Volume:85 Page:618-627
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Khan Iftikhar Ali¹²,Xu Weimin²,Wang Daoying²^ORCID,Yun Ang¹,Khan Asad³,Zongshuai Zhu¹^ORCID,Ijaz Muhammad Umair¹,Yiqun Cheng¹⁴,Hussain Muzahir¹,Huang Ming¹^ORCID

Affiliation:

1. Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology Nanjing Agricultural Univ. Nanjing Jiangsu 210095 People's Republic of China

2. Inst. of Agricultural Products Processing Jiangsu Academy of Agricultural Sciences Nanjing Jiangsu 210014 People's Republic of China

3. Key Lab of Mucosal Immunology, College of Preventive Veterinary Medicine Nanjing Agricultural Univ. Nanjing Jiangsu 210095 People's Republic of China

4. College of Environmental Science & Engineering, Inst. of Functional Food Anhui Normal Univ. Wuhu Anhui 241000 People's Republic of China

Funder

Agricultural Industry of Nanjing Science and Technology Development Project

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15036

Reference60 articles.

1. Augmentation of chrysotile-induced oxidative stress by BHA in mice lungs

2. Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods