Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork

Meat Science

Volumn 76, Issue 4, 2007, Pages 604-610

  Carpenter, R ^a   O'Grady, M N ^a   O'Callaghan, Y C ^a   O'Brien, N M ^a   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bearberry extract; Grape seed extract; Lipid oxidation; Natural antioxidants; Pork

Indexed keywords

ARCTOSTAPHYLOS UVA-URSI; VITACEAE;

EID: 34247495062     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.01.021     Document Type: Article

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