Alleviative effects of litchi (Litchi chinensis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs

To avoid or retard the lipid peroxidation of meat products, antioxidants are commonly added. Considering the safety and health of additives in meat products, consumers prefer natural antioxidants rather than synthetic ones. Gentisic acid and epicatechin were identified as the major phenolic acid and...

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Detalles Bibliográficos
Autores principales: Ding, Yi, Wang, Sheng-Yao, Yang, Deng-Jye, Chang, Ming-Hsu, Chen, Yi-Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9351783/
https://www.ncbi.nlm.nih.gov/pubmed/28911709
http://dx.doi.org/10.1016/j.jfda.2015.02.004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9351783/
https://www.ncbi.nlm.nih.gov/pubmed/28911709
http://dx.doi.org/10.1016/j.jfda.2015.02.004

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