The effects of Hierba Santa (Piper auritum Kunth) on the inhibition of lipid oxidation in beef burgers
E. Trujillo-Santiago, Luz H. Villalobos‐Delgado, Ludmila E. Guzmán-Pantoja, Mercedes G. López, D.I. Zafra-Ciprián, Guadalupe Virginia Nevárez‐Moorillón, J.T. Santiago-Castro
Topics & Concepts
TBARSFood scienceAntioxidantChemistryMetmyoglobinThiobarbituric acidLipid oxidationCarotenoidLipid peroxidationBiochemistryMyoglobinEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant ActivitiesBee Products Chemical Analysis