reviewFood Research InternationalJun 21, 2014Closed access

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

ABAndrew Bamidele FalowoPOPeter Olutope FayemiVMVoster Muchenje

University of Fort Hare

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

839
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FWCI
53.04
Percentile
100%
References
135
Citations per year

Authors

3

Topics & keywords

Topics
Keywords
  • Food science
  • Lipid oxidation
  • Oxidative phosphorylation
  • Chemistry
  • Processed meat
  • Antioxidant
  • Biochemistry
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