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Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties.
Carballo, D E; Caro, I; Andrés, S; Giráldez, F J; Mateo, J.
Affiliation
  • Carballo DE; Department of Food Hygiene and Technology, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n, 24071 León, Spain.
  • Caro I; Department of Food Science and Nutrition, College of Medicine, University of Valladolid, 47005 Valladolid, Spain.
  • Andrés S; Instituto de Ganadería de Montaña, CSIC, Universidad de León, Finca Marzanas, E-24346 Grulleros, León, Spain.
  • Giráldez FJ; Instituto de Ganadería de Montaña, CSIC, Universidad de León, Finca Marzanas, E-24346 Grulleros, León, Spain.
  • Mateo J; Department of Food Hygiene and Technology, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n, 24071 León, Spain. Electronic address: jmato@unileon.es.
Food Res Int ; 111: 342-350, 2018 09.
Article in En | MEDLINE | ID: mdl-30007695
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Quality / Red Meat / Food Handling / Meat Products / Antioxidants Limits: Animals / Humans Language: En Journal: Food Res Int Year: 2018 Document type: Article Affiliation country: Spain Country of publication: Canada
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Quality / Red Meat / Food Handling / Meat Products / Antioxidants Limits: Animals / Humans Language: En Journal: Food Res Int Year: 2018 Document type: Article Affiliation country: Spain Country of publication: Canada