Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products - Concepedia

Concepedia

Publication | Open Access

Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

DOI Full Paper Access

57

Citations

31

References

2017

Year

Marta Gallego, Leticia Mora, María Hayes, Milagro Reig, Fidel Toldrá

Food Research International

Food ChemistryNutritionDry-cured Ham By-productsFood Bioactive CompoundFood AnalysisAntioxidant ActivityVitro DigestionFood QualityFood SafetyOxidative StressHealth Sciences

References

	Year	Citations

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