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Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants.
Chan, Kim Wei; Khong, Nicholas M H; Iqbal, Shahid; Ch'ng, Soo Ee; Younas, Umer; Babji, Abdul Salam.
Afiliación
  • Chan KW; Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia ; Food Science Programme, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, National University of Malaysia, 43600 Bangi, Selangor Malaysia.
  • Khong NM; Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia.
  • Iqbal S; Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia ; Department of Chemistry, University of Sargodha, Sargodha, 40100 Pakistan.
  • Ch'ng SE; Food Science Programme, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, National University of Malaysia, 43600 Bangi, Selangor Malaysia.
  • Younas U; Department of Chemistry, University of Sargodha, Sargodha, 40100 Pakistan.
  • Babji AS; Food Science Programme, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, National University of Malaysia, 43600 Bangi, Selangor Malaysia.
J Food Sci Technol ; 51(11): 3269-76, 2014 Nov.
Article en En | MEDLINE | ID: mdl-26396320
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2014 Tipo del documento: Article
Texto completo
Imprimir
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: 2014 Tipo del documento: Article