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Inhibition of Cholesterol Oxidation Products (COPs) Formation in Emulsified Porcine Patties by Phenolic-Rich Avocado (Persea americana Mill.) Extracts
Rodríguez-Carpena, Javier-Germán, Morcuende, David, Petrón, María Jesus, Estévez, MarioVolume:
60
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf2040753
Date:
March, 2012
File:
PDF, 668 KB
english, 2012