Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

Author: Tang S.   Kerry J.P.   Sheehan D.   Buckley D.J.   Morrissey P.A.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.34, Iss.8, 2001-01, pp. : 651-657

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

Previous Menu Next

Abstract