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Antioxidant Efficacy of Litchi (Litchi chinensis Sonn.) Pericarp Extract in Sheep Meat Nuggets
In the present study, the efficacy of litchi fruit pericarp (LFP) extract (0.5%, 1.0% and 1.5% concentration) in retarding lipid oxidation of cooked sheep meat nuggets was evaluated and compared to butylated hydroxyl toluene (BHT, 100 ppm). The total phenolic content and antioxidant potential of LFP...
Guardat en:
| Publicat a: | Antioxidants (Basel) |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4931537/ https://ncbi.nlm.nih.gov/pubmed/27213457 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox5020016 |
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