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
- Dorta, E.
- Rodríguez-Rodríguez, E.M.
- Jiménez-Quezada, A.
- Fuentes-Lemus, E.
- Speisky, H.
- Lissi, E.
- López-Alarcón, C.
Journal:
Food Analytical Methods
ISSN: 1936-976X
Year of publication: 2017
Volume: 10
Issue: 2
Pages: 330-338
Type: Article