C: Food Chemistry
Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice (Glycyrrhiza glabra) Extract
Article first published online: 8 OCT 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 11, pages C1686–C1694, November 2013
How to Cite
Jiang, J., Zhang, X., True, A. D., Zhou, L. and Xiong, Y. L. (2013), Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice (Glycyrrhiza glabra) Extract. Journal of Food Science, 78: C1686–C1694. doi: 10.1111/1750-3841.12273
- Issue published online: 19 NOV 2013
- Article first published online: 8 OCT 2013
- Manuscript Accepted: 20 AUG 2013
- Manuscript Received: 11 JUL 2013
- ICL Performance Products, LP.
- Kentucky Agricultural Experiment Station. Grant Number: Paper nr 13-07-097
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