Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system
dc.contributor.author | Burri, Stina C.M. | |
dc.contributor.author | Ekholm, Anders | |
dc.contributor.author | Bleive, Uko | |
dc.contributor.author | Püssa, Tõnu | |
dc.contributor.author | Jensen, Martin | |
dc.contributor.author | Hellström, Jarkko | |
dc.contributor.author | Mäkinen, Sari | |
dc.contributor.author | Korpinen, Risto | |
dc.contributor.author | Mattila, Pirjo H. | |
dc.contributor.author | Radenkovs, Vitalijs | |
dc.contributor.author | Segliņa, Dalija | |
dc.contributor.author | Håkansson, Åsa | |
dc.contributor.author | Rumpunen, Kimmo | |
dc.contributor.author | Tornberg, Eva | |
dc.contributor.departmentid | 4100211310 | |
dc.contributor.departmentid | 4100211310 | |
dc.contributor.departmentid | 4100211210 | |
dc.contributor.departmentid | 4100211310 | |
dc.contributor.orcid | https://orcid.org/0000-0002-3335-3027 | |
dc.contributor.organization | Luonnonvarakeskus | |
dc.date.accessioned | 2019-12-19T07:08:47Z | |
dc.date.accessioned | 2025-05-28T14:27:07Z | |
dc.date.available | 2019-12-19T07:08:47Z | |
dc.date.issued | 2020 | |
dc.description.vuosik | 2020 | |
dc.format.bitstream | true | |
dc.format.pagerange | 9 p. | |
dc.identifier.olddbid | 487747 | |
dc.identifier.oldhandle | 10024/545216 | |
dc.identifier.uri | https://jukuri.luke.fi/handle/11111/25034 | |
dc.identifier.urn | URN:NBN:fi-fe2019121948917 | |
dc.language.iso | en | |
dc.okm.corporatecopublication | ei | |
dc.okm.discipline | 119 | |
dc.okm.internationalcopublication | on | |
dc.okm.openaccess | 1 = Open access -julkaisukanavassa ilmestynyt julkaisu | |
dc.okm.selfarchived | on | |
dc.publisher | Elsevier BV | |
dc.relation.articlenumber | 108033 | |
dc.relation.doi | 10.1016/j.meatsci.2019.108033 | |
dc.relation.ispartofseries | Meat Science | |
dc.relation.issn | 0309-1740 | |
dc.relation.volume | 162 | |
dc.rights | CC BY 4.0 | |
dc.source.identifier | https://jukuri.luke.fi/handle/10024/545216 | |
dc.subject.yso | Antioxidant | |
dc.subject.yso | TBARS | |
dc.subject.yso | Plant material | |
dc.subject.yso | Meat model system | |
dc.subject.yso | Total phenols | |
dc.title | Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system | |
dc.type | publication | |
dc.type.okm | fi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research| | |
dc.type.version | fi=Publisher's version|sv=Publisher's version|en=Publisher's version| |
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