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Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

Lipid and protein oxidation decreases the shelf-life of foods and may result in formation of end-products potentially detrimental for health. Consumer pressure to decrease the use of synthetic phenolic antioxidants has encouraged identification of alternative compounds or extracts from natural sourc...

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Detalles Bibliográficos
Autores principales:	Duthie, Garry, Campbell, Fiona, Bestwick, Charles, Stephen, Sylvia, Russell, Wendy
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2013
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705345/ https://www.ncbi.nlm.nih.gov/pubmed/23595133 http://dx.doi.org/10.3390/nu5041241

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