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      Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health

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      nutrients_05_01241_v2.pdf (746.1Kb)
      Publication date
      2013
      Author
      Duthie, Garry
      Campbell, Fiona
      Bestwick, Charles
      Stephen, Sylvia
      Russell, Wendy
      Metadata
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      Citation
      Duthie , G , Campbell , F , Bestwick , C , Stephen , S & Russell , W 2013 , ' Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health ' , Nutrients , vol. 5 , no. 4 , pp. 1241-1252 . https://doi.org/10.3390/nu5041241
      URI
      http://hdl.handle.net/2164/5847
      DOI
      https://doi.org/10.3390/nu5041241
      Rights
      This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. http://creativecommons.org/licenses/by/3.0/
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