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

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

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Mancini, S.; Preziuso, G.; Paci, G. (2016). Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking. World Rabbit Science. 24(2):121-127. doi:10.4995/wrs.2016.4207

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/68968

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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
Author:
UPV Unit: Universitat Politècnica de València. Instituto de Ciencia y Tecnología Animal - Institut de Ciència i Tecnologia Animal
Issued date:
Abstract:
[EN] The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, ...[+]
Subjects: Rabbit , Meat quality , Antioxidant , Turmeric , Ascorbic acid , Cooked burger
Copyrigths: Reserva de todos los derechos
Source:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2016.4207
Publisher:
Editorial Universitat Politècnica de València
Publisher version: https://doi.org/10.4995/wrs.2016.4207
Type: Artículo

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