A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is application/pdf
.
Actividad antioxidante y prooxidante del aceite esencial de ajo por resonancia de spin electrónica
2012
Anales de Veterinaria de Murcia
The aim of this study was to study the antioxidant and prooxidant activity of the essential oil of garlic (AE) and the posterior addition at doses of 0.05% (A 1 ) and 0.4% (A 2 ) in pork patties packaged in aerobic conditions and stored in refrigeration during 6 days. For that, the antioxidant activity of the AE in a model system (Fenton reaction), and in burgers with REE (electron spin resonance) by free radical formation during heating at 55 °C and its binding to PBN
doi:10.6018/j/188691
fatcat:dh5jqwcd2vcqtbc4jinrwhn35y