Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage
Author:
Affiliation:
1. College of Food Science, Southwest University Chongqing China
2. Chongqing Engineering Research Center of Regional Food Chongqing China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10811
Reference44 articles.
1. FAOSTAT(2018). Retrieved fromhttp://www.fao.org/faostat/en/#data/QL.
2. The role of rabbit meat as functional food
3. Changes in the quality of superchilled rabbit meat stored at different temperatures
4. Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage
5. Protein carbonyls in meat systems: A review
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