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Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models

Yingjie Bao, Xiaopu Ren, Yuxia Zhu, Yawei Zhang, Zengqi Peng, Guanghong Zhou

2020LWT32 citationsDOIOpen Access PDF

Topics & Concepts

DPPHTBARSChemistryScavengingLipid oxidationThiobarbituric acidFood scienceRadicalAntioxidantOrganic chemistryLipid peroxidationPhytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsMeat and Animal Product Quality
Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models | Litcius