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.
  2. Rodríguez-Rodríguez, E.M.
  3. Jiménez-Quezada, A.
  4. Fuentes-Lemus, E.
  5. Speisky, H.
  6. Lissi, E.
  7. López-Alarcón, C.
Food Analytical Methods

ISSN: 1936-976X 1936-9751

Year of publication: 2017

Volume: 10

Issue: 2

Pages: 330-338

Type: Article

DOI: 10.1007/S12161-016-0584-5 GOOGLE SCHOLAR