First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products. [electronic resource]
Producer: 20140120Description: 72-7 p. digitalISSN:- 1873-4138
- Animals
- Antioxidants -- chemistry
- Aspalathus -- chemistry
- Color
- Fermentation
- Hydrogen-Ion Concentration
- Lipid Metabolism -- drug effects
- Meat Products -- analysis
- Oxidation-Reduction -- drug effects
- Plant Extracts -- chemistry
- Plant Leaves -- chemistry
- Struthioniformes
- Thiobarbituric Acid Reactive Substances -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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