Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation

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dc.contributor.authorDorta Pérez, Eva
dc.contributor.authorRodríguez Rodríguez, Elena María
dc.contributor.authorJiménez Quezada, Andrés
dc.contributor.authorFuentes Lemus, Eduardo Felipe
dc.contributor.authorSpeisky, Hernán
dc.contributor.authorLissi, Eduardo
dc.contributor.authorLópez Alarcón, Camilo Ignacio
dc.date.accessioned2020-06-30T21:22:05Z
dc.date.available2020-06-30T21:22:05Z
dc.date.issued2017
dc.format.extent9 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1007/s12161-016-0584-5
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.urihttps://doi.org/10.1007/s12161-016-0584-5
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/30078
dc.issue.numeroNo. 2
dc.language.isoen
dc.pagina.final338
dc.pagina.inicio330
dc.revistaFood Analytical Methodses_ES
dc.rightsacceso restringido
dc.subject.ddc570
dc.subject.deweyBiologíaes_ES
dc.subject.otherMango (planta)es_ES
dc.subject.otherPúlpas de frutases_ES
dc.subject.otherAntioxidanteses_ES
dc.titleUse of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidationes_ES
dc.typeartículo
dc.volumenVol. 10
sipa.codpersvinculados1004308
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