Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health
| dc.contributor.author | Duthie, Garry | |
| dc.contributor.author | Campbell, Fiona | |
| dc.contributor.author | Bestwick, Charles | |
| dc.contributor.author | Stephen, Sylvia | |
| dc.contributor.author | Russell, Wendy | |
| dc.contributor.institution | University of Aberdeen.Rowett Institute | en |
| dc.date.accessioned | 2016-04-12T12:00:04Z | |
| dc.date.available | 2016-04-12T12:00:04Z | |
| dc.date.issued | 2013 | |
| dc.description.status | Peer reviewed | en |
| dc.format.extent | 12 | |
| dc.format.extent | 764030 | |
| dc.identifier | 23166726 | |
| dc.identifier | c17c371e-8784-4da2-9a87-51a791860d2e | |
| dc.identifier | 23595133 | |
| dc.identifier | 84876391982 | |
| dc.identifier.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 | en |
| dc.identifier.doi | 10.3390/nu5041241 | |
| dc.identifier.iss | 4 | en |
| dc.identifier.other | ORCID: /0000-0002-6575-2305/work/53250938 | |
| dc.identifier.other | ORCID: /0000-0001-9022-0637/work/90173625 | |
| dc.identifier.uri | http://hdl.handle.net/2164/5847 | |
| dc.identifier.vol | 5 | en |
| dc.language.iso | eng | |
| dc.relation.ispartof | Nutrients | en |
| dc.subject | SDG 3 - Good Health and Well-being | en |
| dc.subject | oxidative stability | en |
| dc.subject | turkey patties | en |
| dc.subject | vegetable powders | en |
| dc.subject | antioxidants | en |
| dc.subject | R Medicine | en |
| dc.subject.lcc | R | en |
| dc.title | Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health | en |
| dc.type | Journal article | en |