Landbrug og biologi
antioxidants
38%
breast meat
14%
carotenoids
9%
chicken meat
40%
electron paramagnetic resonance spectroscopy
14%
flavonoids
9%
lipid peroxidation
38%
meat products
11%
minced chicken meat
100%
minced meat
16%
oxidation
17%
pressure treatment
29%
thiobarbituric acid-reactive substances
12%
tomato paste
52%
tomato products
85%
tomatoes
17%
Medicin og biovidenskab
Antioxidants
43%
Breast
8%
Carotenoids
14%
Chickens
56%
Chills
14%
Electron Spin Resonance Spectroscopy
15%
Flavonoids
11%
Lipids
30%
Lycopersicon esculentum
80%
Meat
63%
Meat Products
16%
Ointments
50%
Pressure
37%
Thiobarbituric Acid Reactive Substances
14%
Waste Products
34%
Teknik og materialevidenskab
Acids
8%
Antioxidants
78%
Carotenoids
16%
Electron spin resonance spectroscopy
20%
Flavonoids
16%
Lipids
52%
Meats
79%
Oxidation
51%
Kemiske forbindelser
Acid
3%
Antioxidant Agent
44%
Carotenoid
10%
EPR Spectroscopy
8%
Flavonoid
9%
Lipid
26%
Oxidation Reaction
26%
Pressure
5%
Reaction Yield
3%