Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review.

By A. Falowo, P. O. Fayemi, V. Muchenje. Food Research International, 2014

800 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biochemistry, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/2f63d5cd377a3813cc0ebbe7353fa7c3adce1c5f

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Citations in the corpus

• The Role of Polyphenols in Human Health and Food Systems: A Mini-Review (2018, background): “In other cases, antioxidants derived from fruits, vegetables, mushrooms, and herbs have been used to inhibit lipid and protein oxidation and prevent microbial activity in meats (84, 85).”