Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Food Chemistry |
Volume | 150 |
Pages (from-to) | 422-428 |
Number of pages | 7 |
ISSN | 0308-8146 |
DOIs | |
Publication status | Published - 2014 |
ID: 88756223