Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties - Concepedia

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Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties

295

Citations

18

References

2001

Year

Triona McCarthy, Joseph P. Kerry, John F. Kerry

Food ChemistryNutritionFood Bioactive CompoundFood AnalysisNatural Food/plant ExtractsFood ComponentCooked Pork PattiesAntioxidant PotentialOxidative Stress

References

	Year	Citations

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