Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes-Reference-Cited by-同舟云学术

Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

Published:2017-01 Issue: Volume:140 Page:924-932
ISSN:0959-6526
Container-title:Journal of Cleaner Production
language:en
Short-container-title:Journal of Cleaner Production

Author:

Muíño Iria,Díaz María Teresa,Apeleo Elizabeth,Pérez-Santaescolástica Cristina,Rivas-Cañedo Ana,Pérez Concepción,Cañeque Vicente,Lauzurica Sara,Fuente Jesús de la

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,Strategy and Management,General Environmental Science,Renewable Energy, Sustainability and the Environment

Reference51 articles.

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4. Recovery of biomolecules from food wastes – a review;Baiano;Molecules,2014

5. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Anal. Biochem.,1996

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