Mate (Ilex paraguariensis) as a source of water extractable antioxidant for use in chicken meat

European Food Research and Technology

Volumn 227, Issue 1, 2008, Pages 255-260

  Racanicci, Aline M C ^a   Danielsen, Bente ^b   Skibsted, Leif H ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Antioxidant capacity; Chicken meat stability; ESR; Mate; TBARS

Indexed keywords

ETHANOL; LIPIDS; METHANOL; OXIDATION; WATER;

ANTIOXIDANT CAPACITY; CHICKEN MEAT STABILITY;

MEATS;

COLUMBA; ILEX PARAGUARIENSIS; ROSMARINUS OFFICINALIS;

EID: 41749085927     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0718-5     Document Type: Article

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