SCOPUS 정보 검색 플랫폼

Volumn 218, Issue 6, 2004, Pages 507-514

Pro-oxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activity

(6) Bekhit, A E D a,c Geesink, G H b Ilian, M A a Morton, J D a Sedcole, J R a Bickerstaffe, R a

a LINCOLN UNIVERSITY (New Zealand)

b CCL Research (Netherlands)

c RUAKURA RESEARCH CENTRE (New Zealand)

Author keywords

Antioxidants; Beef; Colour stability; Lipid peroxidation; Metmyoglobin reduction

Indexed keywords

ANTIOXIDANTS; DISCOLORATION; ENZYMES; FOOD PROCESSING; INORGANIC ACIDS; LIPIDS; OXIDATION; PEROXIDES; PH EFFECTS; REDUCTION;

BEEF; COLOR STABILITY; LIPID PEROXIDATION; METAMYGLOBIN REDUCTION;

MEATS;

EID: 21044455751 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-004-0904-7 Document Type: Article

Times cited : (19)

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