INTERACTIONS BETWEEN CARNOSINE AND SELECTED ANTIOXIDANTS IN GROUND TURKEY
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1992.tb00968.x/fullpdf
Reference18 articles.
1. SOME EFFECTS OF SALT AND MOISTURE ON RANCIDITY IN FATS
2. Carnosine and related substances in animal tissues
3. Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine
4. Differences in the antioxidant mechanism of carnosine in the presence of copper and iron
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