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European Food Research and Technology

Volumn 213, Issue 4-5, 2001, Pages 286-289

A comparative study of tea catechins and α-tocopherol as antioxidants in cooked beef and chicken meat

(4) Tang, Shuze a Kerry, Joe P a Sheehan, David a Buckley, D Joe a

a UNIVERSITY COLLEGE CORK (Ireland)

Author keywords

tocopherol; Cooked meat; Lipid oxidation; Tea catechins

Indexed keywords

COMPARATIVE STUDIES; COOKED MEAT; CORE TEMPERATURE; LIPID OXIDATION; OXIDATIVE STABILITY; ROOM TEMPERATURE; SYNERGISTIC ACTION; TEA CATECHIN;

ANIMALS; FLAVONOIDS; OXIDATION; OXIDATION RESISTANCE; PHENOLS;

MEATS;

EID: 0009031496 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s002170100311 Document Type: Article

Times cited : (40)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.