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Journal of Food Science

Volumn 67, Issue 5, 2002, Pages 1719-1724

Antioxidative effect of Maillard reaction products added to turkey meat during heating by addition of honey

(4) Antony, S M a Han, I Y b Rieck, J R b Dawson, P L b

a INDIANA UNIVERSITY SOUTH BEND (United States)

b CLEMSON UNIVERSITY (United States)

Author keywords

Antioxidant; Honey; Linoleic acid; Maillard reaction products; Turkey meat

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

EID: 0036328695 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2002.tb08712.x Document Type: Article

Times cited : (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.