The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product

Published 2017 View Full Article

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Title
The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product
Authors
Keywords
Phenolic compounds, Malondialdehyde, 4-Hydroxy-2-nonenal, Hexanal, Meat products
Journal
FOOD RESEARCH INTERNATIONAL
Volume 102, Issue -, Pages 785-792
Publisher
Elsevier BV
Online
2017-10-04
DOI
10.1016/j.foodres.2017.09.090

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