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

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of 'Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin e in raw and cooked pork patties'. Together they form a unique fingerprint.

Food Science