Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants

Jose Tomas Bolumar Garcia, Mogens Larsen Andersen, Vibeke Orlien

40 Citationer (Scopus)

Fingeraftryk

Dyk ned i forskningsemnerne om 'Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants'. Sammen danner de et unikt fingeraftryk.

Keyphrases

Food Science