Cork oak (Quercus suber L.) leaf extracts potential use as natural antioxidants in cooked meat
Guadalupe Lavado, Luís Ladero, Ramón Cava
Topics & Concepts
Quercus suberChemistryAntioxidantFood scienceButylated hydroxytolueneLipid oxidationCorkThiobarbituric acidPhenolsEthanolBotanyLipid peroxidationOrganic chemistryBiochemistryBiologyPhytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityAntioxidant Activity and Oxidative Stress