Antioxidant Activity of Dietary Oregano Essential Oil and α-Tocopheryl Acetate Supplementation in Long-Term Frozen Stored Turkey Meat-Reference-Cited by-同舟云学术

Antioxidant Activity of Dietary Oregano Essential Oil and α-Tocopheryl Acetate Supplementation in Long-Term Frozen Stored Turkey Meat

Published:2003-04-10 Issue:10 Volume:51 Page:2930-2936
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Botsoglou Nikolaos A.¹,Govaris Alexandros¹,Botsoglou Evropi N.¹,Grigoropoulou Sophia H.¹,Papageorgiou George¹

Affiliation:

1. Laboratory of Animal Nutrition, School of Veterinary Medicine, and Laboratory of Biological Chemistry, School of Medicine, Aristotle University, 54006 Thessaloniki, Greece; School of Food Science and Technology, Technological Education Institute T.E.I. of Thessaloniki, Greece; and Laboratory of Hygiene of Foods of Animal Origin, School of Veterinary Medicine, University of Thessaly, 43100 Karditsa, Greece

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf021034o

Reference51 articles.

1. ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED-OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS

2. Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms

3. ω-3 Fatty acids: Comparison of plant and seafood sources in human nutrition

4. Manipulating the fatty acid composition of poultry meat and eggs for the health conscious consumer

5. Yolk Fatty Acid Composition and Cholesterol Content in Response to Level and Form of Dietary Flaxseed

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