Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | Food Chemistry |
Vol/bind | 150 |
Sider (fra-til) | 422-428 |
Antal sider | 7 |
ISSN | 0308-8146 |
DOI | |
Status | Udgivet - 2014 |
ID: 88756223