Work

Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork

Year: 2007

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2007.01.021

Authors: R. Carpenter, M.N. O’Grady, Y.C. O’Callaghan, N.M. O’Brien, J.P. Kerry

Institutions: National University of Ireland, University College Cork

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2066504047

FWCI: 13.37

Cites: 38

Cited by: 249

Related to: 10