Article Versions Notes

Burri SCM, Granheimer K, Rémy M, Ekholm A, Håkansson Å, Rumpunen K, Tornberg E. Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs. Foods. 2019; 8(9):406. https://doi.org/10.3390/foods8090406

Burri, Stina C. M., Kajsa Granheimer, Marine Rémy, Anders Ekholm, Åsa Håkansson, Kimmo Rumpunen, and Eva Tornberg. 2019. "Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs" Foods 8, no. 9: 406. https://doi.org/10.3390/foods8090406

Burri, S. C. M., Granheimer, K., Rémy, M., Ekholm, A., Håkansson, Å., Rumpunen, K., & Tornberg, E. (2019). Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs. Foods, 8(9), 406. https://doi.org/10.3390/foods8090406