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Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health

dc.contributor.authorDuthie, Garry
dc.contributor.authorCampbell, Fiona
dc.contributor.authorBestwick, Charles
dc.contributor.authorStephen, Sylvia
dc.contributor.authorRussell, Wendy
dc.date.accessioned2016-04-12T12:00:04Z
dc.date.available2016-04-12T12:00:04Z
dc.date.issued2013
dc.identifier23166726
dc.identifierc17c371e-8784-4da2-9a87-51a791860d2e
dc.identifier23595133
dc.identifier84876391982
dc.identifier.citationDuthie , G , Campbell , F , Bestwick , C , Stephen , S & Russell , W 2013 , ' Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health ' , Nutrients , vol. 5 , no. 4 , pp. 1241-1252 . https://doi.org/10.3390/nu5041241en
dc.identifier.otherORCID: /0000-0002-6575-2305/work/53250938
dc.identifier.otherORCID: /0000-0001-9022-0637/work/90173625
dc.identifier.urihttp://hdl.handle.net/2164/5847
dc.format.extent12
dc.format.extent764030
dc.language.isoeng
dc.relation.ispartofNutrientsen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectoxidative stabilityen
dc.subjectturkey pattiesen
dc.subjectvegetable powdersen
dc.subjectantioxidantsen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleAntioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for healthen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.description.statusPeer revieweden
dc.identifier.doi10.3390/nu5041241


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