Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants. The aim of this work was to investigate the antioxidant activity of vine tea (Ampelopsis grossedentata) extract (VTE) and evaluate the effects of VTE on the quality characteristics and lipid and prot...

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Detalles Bibliográficos
Autores principales: Zhang, Xuan, Xu, Yu, Xue, Hai, Jiang, Guo‐Chuan, Liu, Xue‐Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526652/
https://www.ncbi.nlm.nih.gov/pubmed/31139386
http://dx.doi.org/10.1002/fsn3.1013

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526652/
https://www.ncbi.nlm.nih.gov/pubmed/31139386
http://dx.doi.org/10.1002/fsn3.1013

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