Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin e in raw and cooked pork patties
- T. L. McCarthy
- , J. P. Kerry
- , J. F. Kerry
- , P. B. Lynch
- , D. J. Buckley
- Teagasc - Irish Agriculture and Food Development Authority
Research output: Contribution to journal › Article › peer-review