Antioxidant effects of carnosine and phytic acid in a model beef system

Journal of Food Science

Volumn 63, Issue 3, 1998, Pages 394-398

  Lee, Beom Jun ^a   Hendricks, Deloy G ^a   Cornforth, Daren P ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Carnosine; Lipid peroxidation; Meat color; Metmyoglobin; Phytic acid

Indexed keywords

EID: 0041510872     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15750.x     Document Type: Article

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