Antioxidant effects of tea catechins on the shelf life of raw minced duck meat
Author:
Affiliation:
1. Hunan Agricultural University, China; Hunan Agricultural University, China; Shandong Academy of Agricultural Sciences, China
2. Hunan Agricultural University, China; Hunan Agricultural University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-fst25217.pdf
Reference47 articles.
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3. Antioxidant activity and properties of gelatin films incorporated with tea polyphenol-loaded chitosan nanoparticles;Bao S.;Journal of the Science of Food and Agriculture,2009
4. Microsomal lipid peroxidation;Buege J. A.;Methods in Enzymology,1978
5. Study on the analytical methods of catechins in tea and green tea polyphenol samples by high performance liquid chromatography;Dai J.;Se Pu,2001
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