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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. 121-127. http://hdl.handle.net/10251/68968.

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Título: Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking
Autor:
Fecha difusión:
Resumen:
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, control, ...[+]
Palabras clave: Rabbit , Meat quality , Antioxidant , Turmeric , Ascorbic acid , Cooked burger
Derechos de uso: Reserva de todos los derechos
Versión del editor: http://polipapers.upv.es/index.php/wrs/article/view/4207
Tipo: Artículo

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