Protection of Dehydrated Chicken Meat by Natural Antioxidants as Evaluated by Electron Spin Resonance Spectrometry-Reference-Cited by-同舟云学术

Protection of Dehydrated Chicken Meat by Natural Antioxidants as Evaluated by Electron Spin Resonance Spectrometry

Published:2000-10-12 Issue:11 Volume:48 Page:5548-5556
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nissen Lise R.¹,Månsson Lars¹,Bertelsen Grete¹,Huynh-Ba Tuong¹,Skibsted Leif H.¹

Affiliation:

1. Food Chemistry, Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark, and Department of Food Science and Process Research, Nestlé Research Centre, Nestec Limited, Vers-chez-les-Blanc, Post Office Box 44, CH-1000 Lausanne 26, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0003552

Reference21 articles.

1. [23] Protein structure and mechanism studied by electron nuclear double resonance spectroscopy

2. [31] Ultraviolet and infrared methods for analysis of fatty acyl esters in cellular systems

3. POULTRY PRODUCT QUALITY. Carbonyl Composition and Organoleptic Evaluation of Mechanically Deboned Poultry Meat

4. The magnetic field as an additional selectivity parameter in fat hydrogenation

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