Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.
作者： T.L McCarthy , J.P. Kerry , J.F. Kerry , P.B. Lynch , D.J. Buckley
DOI: 10.1016/S0309-1740(00)00129-7
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摘要: … R), sage (S), soya protein (SPI), tea catechins (TC) and whey protein concentrate (WPC) were … Antioxidant effect of spices, herbs and protein hydrolysates in freeze-dried model-systems: …
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