Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

Published 2016 View Full Article

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Title
Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking
Authors
Keywords
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Journal
World Rabbit Science
Volume 24, Issue 2, Pages 121
Publisher
Universitat Politecnica de Valencia
Online
2016-06-30
DOI
10.4995/wrs.2016.4207

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