Mate (Ilex paraguariensis) as a source of water extractable antioxidant for use in chicken meat

Author: Racanicci Aline   Danielsen Bente   Skibsted Leif  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.227, Iss.1, 2008-05, pp. : 255-260

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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