Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

✍ Scribed by Shuze Tang; Joe P Kerry; David Sheehan; D.Joe Buckley; Patrick A Morrissey

• Book ID: 117672035
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 144 KB
• Volume: 34
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/s0963-9969(00)00190-3