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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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Dive into the research topics of 'Antioxidant capacity of hydrolyzed porcine tissues'. Together they form a unique fingerprint.
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Keyphrases
Porcine Tissue
100%
Antioxidant Capacity
100%
Colon
100%
Liver
75%
Lipid Peroxidation
50%
Pancreas
50%
ABTS Radical Scavenging Activity
25%
Trolox Equivalent Antioxidant Capacity
25%
Antioxidant System
25%
Heart-lung
25%
DPPH Inhibition
25%
Iron Chelation
25%
Rectum
25%
2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)
25%
DPPH Radical Scavenging Activity
25%
Diphenyl
25%
Iron Chelator
25%
Radical Scavenging Capacity
25%
Hydrolysate
25%
Potent Inhibitor
25%
Medicine and Dentistry
Antioxidant Capacity
100%
Colon
100%
2,2' Azinobis(3 Ethylbenzothiazoline 6 Sulfonic Acid)
50%
DPPH
50%
Antioxidant
50%
Lipid Oxidation
50%
Lung
25%
Iron
25%
Biphenyl
25%
Iron Chelating Agent
25%
Sulfonic Acid Derivative
25%