相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Antioxidant activity and profiles of common fruits in Singapore
Mia Isabelle et al.
FOOD CHEMISTRY (2010)
Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties
Suresh K. Devatkal et al.
MEAT SCIENCE (2010)
Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties
B. M. Naveena et al.
MEAT SCIENCE (2008)
Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels
R. G. Brannan
JOURNAL OF FOOD SCIENCE (2008)
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties
M Mitsumoto et al.
MEAT SCIENCE (2005)
Characterization of antioxidants and change of antioxidant levels during storage of Manilkara zapota L.
G Shui et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Bioactive novel polyphenols from the fruit of Manilkara zapota (Sapodilla)
J Ma et al.
JOURNAL OF NATURAL PRODUCTS (2003)
Antioxidant and antibacterial activities of Punica granatum peel extracts
PS Negi et al.
JOURNAL OF FOOD SCIENCE (2003)
Antioxidant compounds from bananas (Musa Cavendish)
S Someya et al.
FOOD CHEMISTRY (2002)
Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods
A Escarpa et al.
ANALYTICA CHIMICA ACTA (2001)
Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken
KS Rhee et al.
MEAT SCIENCE (2001)
High content of dopamine, a strong antioxidant, in Cavendish banana
K Kanazawa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
