Work

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

Year: 2001

Type: article

Source: Food Research International

DOI: 10.1016/s0963-9969(00)00190-3

Authors: Shuze Tang, Joe P Kerry, David Sheehan, D.Joe Buckley, Patrick A Morrissey

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

Funder: Enterprise Ireland

OpenAlex ID: W2045700754

FWCI: 8.21

Cites: 55

Cited by: 227

Related to: 10