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Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress.
Zhou, Feibai; Jongberg, Sisse; Zhao, Mouming; Sun, Weizheng; Skibsted, Leif H.
Afiliación
  • Zhou F; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
  • Jongberg S; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
  • Zhao M; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China; Beijing Advanced Innovation Center for Food Nutrition and Human H
  • Sun W; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Skibsted LH; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark. Electronic address: ls@food.ku.dk.
Food Chem ; 298: 125030, 2019 Nov 15.
Article en En | MEDLINE | ID: mdl-31260978
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Extractos Vegetales / Estrés Oxidativo / Músculo Esquelético / Antioxidantes Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: Dinamarca
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Extractos Vegetales / Estrés Oxidativo / Músculo Esquelético / Antioxidantes Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: Dinamarca