Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat

Meat Science

Volumn 80, Issue 4, 2008, Pages 1081-1085

  Sacchetti, Giampiero ^a   Di Mattia, Carla ^a   Pittia, Paola ^a   Martino, Giuseppe ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

ABTS test; Antioxidant activity; Chicken meat; Hydrophilic fraction; Lipophilic fraction

Indexed keywords

EID: 52049097285     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.04.030     Document Type: Article

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