Duthie, GarryCampbell, FionaBestwick, CharlesStephen, SylviaRussell, Wendy2016-04-122016-04-122013Duthie, 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/nu5041241ORCID: /0000-0002-6575-2305/work/53250938ORCID: /0000-0001-9022-0637/work/90173625http://hdl.handle.net/2164/584712764030engSDG 3 - Good Health and Well-beingoxidative stabilityturkey pattiesvegetable powdersantioxidantsR MedicineRAntioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for healthJournal article10.3390/nu504124154