Protective Effects of Four Natural Antioxidants on Hydroxyl-Radical-Induced Lipid and Protein Oxidation in Yak Meat

The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and rutin, at a level of 0.2 g/kg on lipid and protein oxidation of minced yak meat in a hydroxyl-radical-generating system were investigated, and the effectiveness was compared with synthetic antioxidant 2,6...

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Detalles Bibliográficos
Autores principales: Li, Sining, Tang, Shanhu, Li, Jinjin, Chen, Lamei, Ma, Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564240/
https://www.ncbi.nlm.nih.gov/pubmed/36230138
http://dx.doi.org/10.3390/foods11193062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564240/
https://www.ncbi.nlm.nih.gov/pubmed/36230138
http://dx.doi.org/10.3390/foods11193062

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