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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. https://doi.org/10.4995/wrs.2016.4207
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/68968
Título: | Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking | |
Autor: | Mancini, S. Preziuso, G. Paci, G. | |
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[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, ...[+]
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Derechos de uso: | Reserva de todos los derechos | |
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Versión del editor: | https://doi.org/10.4995/wrs.2016.4207 | |
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