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.
Aldizkaria:
Food Analytical Methods

ISSN: 1936-976X,  1936-9751

Argitalpen urtea: 2017

Alea: 10

Zenbakia: 2

Orrialdeak: 330-338

Mota: Artikulua

DOI: 10.1007/S12161-016-0584-5 GOOGLE SCHOLAR
Datuen iturria: Scopus