Protective Effects of Four Natural Antioxidants on Hydroxyl-Radical-Induced Lipid and Protein Oxidation in Yak Meat.
- Resource Type
- Article
- Source
- Foods; Oct2022, Vol. 11 Issue 19, p3062, 14p
- Subject
YAK FERULIC acid PROTEINS OXIDATION SULFHYDRYL group ARABINOXYLANS - Language
- ISSN
- 23048158