Work

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

Year: 2014

Type: review

Source: Food Research International

DOI: 10.1016/j.foodres.2014.06.022

Authors: Andrew B. Falowo, Peter O. Fayemi, Voster Muchenje

Institution: University of Fort Hare

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: University of Fort Hare

OpenAlex ID: W1977283974

FWCI: 6.618

Cites: 121

Cited by: 896

Related to: 10