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Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage.
Yu, Hai; Qin, Chunjun; Zhang, Peipei; Ge, Qingfeng; Wu, Mangang; Wu, Jianping; Wang, Miao; Wang, Zhijun.
Afiliación
  • Yu H; Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China ; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada T6G 2P5.
  • Qin C; Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China ; The Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Lihu Avenue 1800, Wuxi,
  • Zhang P; Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China.
  • Ge Q; Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China.
  • Wu M; Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China.
  • Wu J; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada T6G 2P5.
  • Wang M; Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China.
  • Wang Z; Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China.
J Food Sci Technol ; 52(2): 1032-9, 2015 Feb.
Article en En | MEDLINE | ID: mdl-25694715
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2015 Tipo del documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2015 Tipo del documento: Article