A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina

Meat Science

Volumn 79, Issue 3, 2008, Pages 423-436

  Descalzo, A M ^a,b   Sancho, A M ^a,b  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b UNIVERSIDAD DE MORÓN   (Argentina)

Author keywords

Antioxidant activity; Antioxidant enzymes; Argentine beef; Ascorbic acid; Glutathione; Lipid and protein oxidation; Tocopherol; Carotene

Indexed keywords

BOS;

EID: 43649104914     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.12.006     Document Type: Article

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