The antioxidative activity of RRR-α-tocopherol vs RRR-δ-tocopherol in combination with ascorbyl palmitate in cooked, minced turkey

Food Chemistry

Volumn 56, Issue 4, 1996, Pages 347-354

  Bruun Jensen, Lone ^a   Skovgaard, Ib M ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBYL PALMITATE; BETA TOCOPHEROL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; FOOD STORAGE; MEAT; TURKEY (BIRD);

AVES; MELEAGRIS GALLOPAVO;

EID: 0030220271     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(96)00125-2     Document Type: Article

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