Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation

  1. Dorta, E. 1
  2. Rodríguez-Rodríguez, E.M. 2
  3. Jiménez-Quezada, A. 1
  4. Fuentes-Lemus, E. 1
  5. Speisky, H. 3
  6. Lissi, E. 4
  7. López-Alarcón, C. 1
  1. 1 Pontificia Universidad Católica de Chile
    info

    Pontificia Universidad Católica de Chile

    Santiago de Chile, Chile

    ROR https://ror.org/04teye511

  2. 2 Universidad de La Laguna
    info

    Universidad de La Laguna

    San Cristobal de La Laguna, España

    ROR https://ror.org/01r9z8p25

  3. 3 Universidad de Chile
    info

    Universidad de Chile

    Santiago de Chile, Chile

    ROR https://ror.org/047gc3g35

  4. 4 Universidad de Santiago de Chile
    info

    Universidad de Santiago de Chile

    Santiago de Chile, Chile

    ROR https://ror.org/02ma57s91

Journal:
Food Analytical Methods

ISSN: 1936-976X

Year of publication: 2017

Volume: 10

Issue: 2

Pages: 330-338

Type: Article

DOI: 10.1007/S12161-016-0584-5 SCOPUS: 2-s2.0-84976320112 GOOGLE SCHOLAR
Data source: Scopus