Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking
The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of asco...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universitat Politècnica de València
2016-06-01
|
| coleção: | World Rabbit Science |
| Assuntos: | |
| Acesso em linha: | http://polipapers.upv.es/index.php/wrs/article/view/4207 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|