Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system

Food Chemistry

Volumn 58, Issue 3, 1997, Pages 203-207

  Wettasinghe, M ^a   Shahidi, F ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BETA CAROTENE; BUTYLATED HYDROXYANISOLE; LINOLEIC ACID; METMYOGLOBIN; PIGMENT;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD PRESERVATION; MEAT;

EID: 0031019180     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00097-0     Document Type: Article

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