Wikidata

(Q46796337)

English

Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability

scientific article published in November 2005

In more languages

Statements

title
Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
16277421
retrieved
25 December 2017
reference URL
http://europepmc.org/abstract/MED/16277421

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