Ability of dietary antioxidants to affect lipid oxidation of cooked turkey meat in a simulated stomach and blood lipids after a meal

Journal of Functional Foods

Volumn 1, Issue 2, 2009, Pages 208-216

  Kuffa, Matthew ^a   Priesbe, Teresa J ^a   Krueger, Christian G ^a   Reed, Jess D ^a   Richards, Mark P ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Atherosclerosis; Dietary lipids; Fats; Health; Nutraceuticals; Nutrition; Polyphenolics; Poultry

Indexed keywords

SUIDAE; VITACEAE;

EID: 64349083819     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2009.01.010     Document Type: Article

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