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 journalJournal articlepeer-review

Original languageEnglish
JournalFood Chemistry
Volume150
Pages (from-to)422-428
Number of pages7
ISSN0308-8146
DOIs
Publication statusPublished - 2014

ID: 88756223