Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability (Q46796337)
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scientific article published in November 2005
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability |
scientific article published in November 2005 |
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Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability (English)
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Lynn L Wang
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Youling L Xiong
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1 November 2005
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53
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23
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9186-9192
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Identifiers
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