Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage-Reference-Cited by-同舟云学术

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Published:2019-04-02 Issue:5 Volume:7 Page:1735-1745
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zhang Xuan¹,Xu Yu¹,Xue Hai¹,Jiang Guo‐Chuan¹,Liu Xue‐Jun¹^ORCID

Affiliation:

1. College of Food Science and Engineering Jilin Agricultural University Changchun China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1013

Reference49 articles.

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2. Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

3. The anti-oxidant and antimicrobial effect of Rosmarinus officinalis L. distillation residues’ intake on cooked sausages from ewes fed linseed

4. Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet?

5. Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages

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