Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties

Journal of the Science of Food and Agriculture

Volumn 89, Issue 8, 2009, Pages 1360-1365

  Haak, Lindsey ^a   Raes, Katleen ^b   De Smet, Stefaan ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Hogeschool West Vlaanderen   (Belgium)

Author keywords

Ascorbic acid; Green tea; Meat; Oxidative stability; Rosemary; Tocopherol

Indexed keywords

ROSMARINUS OFFICINALIS;

EID: 67249092860     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3595     Document Type: Article

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