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The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration

The aim of the study was to investigate the changes in the activity of antioxidant enzymes, i.e., superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase (GR), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity in ostrich meat, as influenced by vario...

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Detalles Bibliográficos
Autores principales:	Horbańczuk, Olaf K., Jóźwik, Artur, Wyrwisz, Jarosław, Marchewka, Joanna, Atanasov, Atanas G., Wierzbicka, Agnieszka
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466384/ https://www.ncbi.nlm.nih.gov/pubmed/34572551 http://dx.doi.org/10.3390/biom11091338

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