Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high t...

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Detalles Bibliográficos
Autores principales: Bao, Yingjie, Zhu, Yuxia, Ren, Xiaopu, Zhang, Yawei, Peng, Zengqi, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278865/
https://www.ncbi.nlm.nih.gov/pubmed/32375314
http://dx.doi.org/10.3390/foods9050572

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278865/
https://www.ncbi.nlm.nih.gov/pubmed/32375314
http://dx.doi.org/10.3390/foods9050572

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