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Volumn 35, Issue 3, 2012, Pages 190-199

Preparation of clove buds deodorized aqueous extract (cdae) and evaluation of its potential to improve oxidative stability of chicken meatballs in comparison to synthetic and natural food antioxidants

Author keywords

[No Author keywords available]

Indexed keywords

2-THIOBARBITURIC ACID; ACID EQUIVALENTS; ANTIOXIDATIVE PROPERTY; AQUEOUS EXTRACTS; ASCORBIC ACIDS; CHILLED STORAGE; COLOR ANALYSIS; FLAVONOID CONTENT; INDUCTION PERIODS; NATURAL FOOD; OXIDATIVE STABILITY; PEROXIDE VALUE;

EID: 84861973224     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2012.00445.x     Document Type: Article
Times cited : (22)

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