Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low-NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat

Title
Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low-NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 3, Pages C268-C277
Publisher
Wiley
Online
2009-03-21
DOI
10.1111/j.1750-3841.2009.01108.x

Ask authors/readers for more resources

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started