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Antioxidant capacity of hydrolyzed porcine tissues
Trine Desiree Damgaard,
Jeanette Anita Held Otte
, Lene Meinert, Kirsten Jensen,
Rene Lametsch
Dairy, Meat and Plant Product Technology
Food Chemistry
14
Citations (Scopus)
67
Downloads (Pure)
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Medicine & Life Sciences
Appendix
100%
Colon
60%
Swine
59%
Antioxidants
55%
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
54%
Pancreas
32%
Iron
31%
Liver
29%
6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid
26%
Sulfonic Acids
24%
Lipids
24%
diphenyl
23%
Chelating Agents
20%
Rectum
18%
Heart
12%
Lung
10%
Animals
9%
Agriculture & Biology
colon
74%
antioxidants
48%
swine
48%
pancreas
37%
hydrolysates
36%
tissues
33%
liver
33%
lipid peroxidation
31%
iron
27%
chelation
23%
rectum
21%
sulfonic acids
21%
assays
20%
value added
19%
chelating agents
19%
biphenyl
19%
byproducts
17%
lungs
14%
heart
14%
animals
7%