Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system.

Autor:	Burri, Stina C.M.1 (AUTHOR) stina.burri@food.lth.se, Ekholm, Anders2 (AUTHOR), Bleive, Uko3 (AUTHOR), Püssa, Tõnu4 (AUTHOR), Jensen, Martin5 (AUTHOR), Hellström, Jarkko6 (AUTHOR), Mäkinen, Sari6 (AUTHOR), Korpinen, Risto7 (AUTHOR), Mattila, Pirjo H.8 (AUTHOR), Radenkovs, Vitalijs9 (AUTHOR), Segliņa, Dalija9 (AUTHOR), Håkansson, Åsa1 (AUTHOR), Rumpunen, Kimmo2 (AUTHOR), Tornberg, Eva1 (AUTHOR)
Zdroj:	Meat Science. Apr2020, Vol. 162, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect