Work

Turmeric and Black Pepper Inhibit Lipid Peroxidation in Cooked Burger

Year: 2012

Type: article

Source: The FASEB Journal

DOI: 10.1096/fasebj.26.1_supplement.824.3

Authors: Yanjun Zhang, Zhaoping Li, Ru-Po Lee, Jianjun Huang, Susanne Henning, David Heber

Institution: University of California, Los Angeles

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W142395598

FWCI:

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