Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.
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Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年學術文章
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2013年學術文章
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name
Mechanisms of radical formatio ...... the addition of antioxidants.
@en
Mechanisms of radical formatio ...... the addition of antioxidants.
@nl
type
label
Mechanisms of radical formatio ...... the addition of antioxidants.
@en
Mechanisms of radical formatio ...... the addition of antioxidants.
@nl
prefLabel
Mechanisms of radical formatio ...... the addition of antioxidants.
@en
Mechanisms of radical formatio ...... the addition of antioxidants.
@nl
P50
P1433
P1476
Mechanisms of radical formatio ...... d the addition of antioxidants
@en
P2093
Tomas Bolumar
P304
P356
10.1016/J.FOODCHEM.2013.10.161
P577
2013-11-11T00:00:00Z