Lipid oxidation in meat: mechanisms and protective factors – a review
Author:
Affiliation:
1. Universidade de São Paulo, Brasil
2. Universidade Estadual do Sudoeste da Bahia, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v38s1/0101-2061-cta-fst32518.pdf
Reference80 articles.
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4. Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce);Alvarez-Parrilla E.;Food Science and Technology (Campinas),2014
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