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dc.contributor.authorDuthie, Garry
dc.contributor.authorCampbell, Fiona
dc.contributor.authorBestwick, Charles
dc.contributor.authorStephen, Sylvia
dc.contributor.authorRussell, Wendy
dc.date.accessioned2016-04-12T12:00:04Z
dc.date.available2016-04-12T12:00:04Z
dc.date.issued2013
dc.identifier.citationDuthie , 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/nu5041241en
dc.identifier.otherPURE: 23166726
dc.identifier.otherPURE UUID: c17c371e-8784-4da2-9a87-51a791860d2e
dc.identifier.otherPubMed: 23595133
dc.identifier.otherScopus: 84876391982
dc.identifier.otherORCID: /0000-0002-6575-2305/work/53250938
dc.identifier.otherORCID: /0000-0001-9022-0637/work/90173625
dc.identifier.urihttp://hdl.handle.net/2164/5847
dc.format.extent12
dc.language.isoeng
dc.relation.ispartofNutrientsen
dc.rightsThis 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/en
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectoxidative stabilityen
dc.subjectturkey pattiesen
dc.subjectvegetable powdersen
dc.subjectantioxidantsen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleAntioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for healthen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.description.statusPeer revieweden
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.3390/nu5041241
dc.identifier.vol5en
dc.identifier.iss4en


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