Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health
Duthie, G.; Campbell, F.; Bestwick, C.; Stephen, S.; Russell, W. Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health. Nutrients 2013, 5, 1241-1252. https://doi.org/10.3390/nu5041241
Duthie G, Campbell F, Bestwick C, Stephen S, Russell W. Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health. Nutrients. 2013; 5(4):1241-1252. https://doi.org/10.3390/nu5041241
Chicago/Turabian StyleDuthie, Garry; Campbell, Fiona; Bestwick, Charles; Stephen, Sylvia; Russell, Wendy. 2013. "Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health" Nutrients 5, no. 4: 1241-1252. https://doi.org/10.3390/nu5041241