Antioxidant effect of rice bran purified phytic acid on mechanically deboned chicken meat

Autor:	Daneysa Lahis Kalschne, Cristiane Canan, Elza Iouko Ida, Ana Cristina Trindade Cursino, Oldair Donizeti Leite, Gabriela Cavalca Ongaratto, Éder Lisandro de Moraes Flores
Rok vydání:	2021
Předmět:	Warmed-over flavor Phytic acid Antioxidant Bran General Chemical Engineering medicine.medical_treatment General Chemistry chemistry.chemical_compound Lipid oxidation chemistry Myoglobin medicine Food science Food Science
Zdroj:	Journal of Food Processing and Preservation. 45
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.15716
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::437554f932f73b93548423ee6f3e79a4 https://doi.org/10.1111/jfpp.15716 Zobrazit plný text záznamu