Litcius/Paper detail

Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat

Serena Martini, Alice Cattivelli, Angela Conte, Davide Tagliazucchi

2021Food Chemistry47 citationsDOIOpen Access PDF

Topics & Concepts

PepperFood scienceAntioxidantLipid oxidationDigestion (alchemy)ChemistryBiochemistryChromatographyMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques
Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat | Litcius