Total antioxidant capacity of meat and meat products consumed in a reference 'Spanish standard diet'

International Journal of Food Science and Technology

Volumn 49, Issue 12, 2014, Pages 2610-2618

  Martínez, Joaquín ^a   Nieto, Gema ^a   Ros, Gaspar ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Antioxidant; Antioxidant capacity; Meat product

Indexed keywords

ANTIOXIDANTS; CURING; FRUIT JUICES;

ANTIOXIDANT CAPACITY; HEALTHY DIET; MEAT PRODUCTS; ORANGE JUICE; REFERENCE STANDARD; TOTAL ANTIOXIDANT CAPACITIES (TAC); TOTAL ANTIOXIDANT CAPACITY; VEGETABLE PRODUCTS;

MEATS;

OLEACEAE; REXEA SOLANDRI;

EID: 84939256262     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12577     Document Type: Article

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