Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs

Meat Science

Volumn 97, Issue 2, 2014, Pages 174-180

  Kobus Cisowska, Joanna ^a   Flaczyk, Ewa ^a   Rudzińska, Magdalena ^a   Kmiecik, Dominik ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Antioxidant; Cholesterol oxidation; Cholesterol oxidation products; Ginkgo biloba leaf extracts; Lipid oxidation; Meat

Indexed keywords

ANTIOXIDANT; FLAVONOID; PLANT EXTRACT;

ANALYSIS; ANIMAL; GINKGO BILOBA; LIPID PEROXIDATION; MEAT; OXIDATION REDUCTION REACTION; PIG; PLANT LEAF;

ANIMALS; ANTIOXIDANTS; FLAVONOIDS; GINKGO BILOBA; LIPID PEROXIDATION; MEAT; OXIDATION-REDUCTION; PLANT EXTRACTS; PLANT LEAVES; SWINE;

EID: 84894483739     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.01.011     Document Type: Article

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