Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties
Rashida Parvin, Jin‐Kyu Seo, Jeong-Uk Eom, Zubayed Ahamed, Han‐Sul Yang
Topics & Concepts
ChemistryNutmegFood scienceDPPHLipid oxidationAntioxidantThiobarbituric acidEthanolOrganic chemistryLipid peroxidationGenomics, phytochemicals, and oxidative stressFungal Plant Pathogen ControlPhytochemicals and Antioxidant Activities