Inhibition of Cholesterol Oxidation Products (COPs) Formation in Emulsified Porcine Patties by Phenolic-Rich Avocado (Persea americana Mill.) Extracts

✍ Scribed by Rodríguez-Carpena, Javier-Germán; Morcuende, David; Petrón, María Jesus; Estévez, Mario

• Book ID: 120535780
• Publisher: American Chemical Society
• Year: 2012
• Tongue: English
• Weight: 668 KB
• Volume: 60
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf2040753