Effect of Plant Phenolics on Protein and Lipid Oxidation in Cooked Pork Meat Patties

Rapeseed and pine bark are rich sources of phenolic compounds that have in previous studies been shown to exhibit antioxidant and anti-inflammatory properties. In this study, the antioxidant effect of rapeseed and pine bark phenolics in inhibiting the oxidation of lipids and proteins in meat was tes...

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