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Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage
Chinese-style sausage is a very popular meat product obtained from a mixture of chopped pork meat, lard, salt, spices, additives (nitrate, nitrite, and antioxidants) and/or starter cultures. The antioxidative effect of apple phenolic on lipid oxidation in Chinese-style sausage compared with that of...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325069/ https://ncbi.nlm.nih.gov/pubmed/25694715 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1127-3 |
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