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Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products
The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capaciti...
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| Yayımlandı: | Foods |
|---|---|
| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI
2020
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7142906/ https://ncbi.nlm.nih.gov/pubmed/32121661 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030265 |
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