Enhancing colour and oxidative stabilities of reduced-nitrite turkey meat sausages during refrigerated storage using fucoxanthin purified from the Tunisian seaweed Cystoseira barbata

Published 2017 View Full Article

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Title
Enhancing colour and oxidative stabilities of reduced-nitrite turkey meat sausages during refrigerated storage using fucoxanthin purified from the Tunisian seaweed Cystoseira barbata
Authors
Keywords
Cystoseira barbata, Fucoxanthin, Antioxidant activity, ACE inhibitory activity, Lipid peroxidation, Turkey meat sausage
Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 107, Issue -, Pages 620-629
Publisher
Elsevier BV
Online
2017-04-05
DOI
10.1016/j.fct.2017.04.001

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