Pro-oxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activity

Journal article

Peer reviewed

A. E. D Bekhit, G. H Geesink, M. A Ilian, J. D Morton, J. R Sedcole and R Bickerstaffe

European food research & technology, Vol.218(6), pp.507-514

01/05/2004

Abstract

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Meat and meat product industries

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Record Identifier: 9926517781701891
Title: Pro-oxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activity
Creators: A. E. D Bekhit
G. H Geesink
M. A Ilian
J. D Morton
J. R Sedcole
R Bickerstaffe
Publication Details: European food research & technology, Vol.218(6), pp.507-514
Academic Unit: Food Science
Publisher: Springer
Date published ; e-published: 01/05/2004
Language: English
Resource Type: Journal article