Antioxidant capacity of hydrolyzed porcine tissues

Food Science and Nutrition

Volumn 2, Issue 3, 2014, Pages 282-288

  Damgaard, Trine D ^a   Otte, Jeanette A H ^a   Meinert, Lene ^b   Jensen, Kirsten ^b   Lametsch, René ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Antioxidant capacity; enzymatic hydrolysis; meat by products; pig

Indexed keywords

EID: 84942198489     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.106     Document Type: Article

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