|
|||||
|
|
Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n‐3 fatty acids |
|
| Authors: | Evropi Botsoglou Alexandros Govaris Ioannis Ambrosiadis Dimitrios Fletouris Georgios Papageorgiou |
| Affiliation: | 1. Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, , Karditsa, Greece;2. Laboratory of Food Technology, Faculty of Veterinary Medicine, Aristotle University, , Thessaloniki, Greece;3. Laboratory of Milk Hygiene and Technology, Faculty of Veterinary Medicine, Aristotle University, , Thessaloniki, Greece;4. Laboratory of Biological Chemistry, Faculty of Medicine, Aristotle University, , Thessaloniki, Greece |
| Abstract: | |
| Keywords: | lipid oxidation protein oxidation n‐3 pork patties olive leaf extracts α ‐tocopherol |