Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties

This explorative study aimed to assess the mutagenicity and genotoxicity of stored-cooked beef patties formulated with and without phenols (7.00 mg of phenols/80-g patty) extracted from olive vegetation water (OVW), as related to the formation of cholesterol oxidation products (COPs) and heterocycli...

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Autors principals:	Dario Mercatante, Sarah Curró, Patrizia Rosignoli, Vladimiro Cardenia, Beatrice Sordini, Agnese Taticchi, Maria Teresa Rodriguez-Estrada, Roberto Fabiani
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2024-06-01
Col·lecció:	Antioxidants
Matèries:	cooked beef patties olive by-products valorization phenolic extract mutagenicity genotoxicity oxysterols
Accés en línia:	https://www.mdpi.com/2076-3921/13/6/695
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