Antioxidant effect of extracts from the coffee residue in raw and cooked meat

Antioxidants

Volumn 5, Issue 3, 2016, Pages

  Kim, Ji Hee ^a   Ahn, Dong Uk ^a   Eun, Jong Bang ^b   Moon, Sun Hee ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b Chonnam National University   (South Korea)

Author keywords

Antioxidant; Extract of coffee residue (ECR); Meat system

Indexed keywords

EID: 85010282355     PISSN: None     EISSN: 20763921     Source Type: Journal    
DOI: 10.3390/antiox5030021     Document Type: Article

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