Effect of paprika (Capsicum annuum L.) on inhibition of lipid oxidation in lard-pork model system during storage at 4°C

Food Science and Biotechnology

Volumn 16, Issue 5, 2007, Pages 753-758

  Park, Jae Hee ^a   Kim, Chang Soon ^a  

^a Changwon National University   (South Korea)

Author keywords

Antioxidant; Iron scavenging activity; Lard pork model system; Lipid oxidation; Paprika

Indexed keywords

CAPSICUM ANNUUM;

EID: 49649122197     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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