The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products
Ayşe Semra Aksoy, Muhammet Arıcı, Mustafa Yaman
Topics & Concepts
Food scienceChemistryMalondialdehydeDigestion (alchemy)DPPHFermentationAntioxidantBiochemistryChromatographyMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesBee Products Chemical Analysis