Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation

Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation

Files

Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation.pdf(104.78 KB)

Date

2017

Authors

Dorta Pérez, Eva

Rodríguez Rodríguez, Elena María

Jiménez Quezada, Andrés

Fuentes Lemus, Eduardo Felipe

Speisky, Hernán

López Alarcón, Camilo Ignacio

URI

https://doi.org/10.1007/s12161-016-0584-5
https://repositorio.uc.cl/handle/11534/30078

Collections

Artículos de revistas