Antioxidant behaviour of products resulting from beef sarcoplasmic proteins-malondialdehyde reaction

European Journal of Lipid Science and Technology

Volumn 107, Issue 12, 2005, Pages 903-911

  Romero, Ana M ^a   Doval, Mirtha M ^a   Sturla, Mario A ^a   Judis, Maria A ^a  

^a UNIVERSIDAD NACIONAL DEL NORDESTE   (Argentina)

Author keywords

Antioxidant activity; Maillard reaction products; Malondialdehyde; Reducing power; Scavenging effect

Indexed keywords

EID: 30144436027     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200501196     Document Type: Article

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