| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8428039 | Trends in Food Science & Technology | 2018 | 10 Pages |
Abstract
Proanthocyanidins are the main compounds in PS that are associated with the antioxidant activity in vitro and its protective effect in meat products. Studies in recent literature strengthen the role of PS as a natural source of antioxidants wherein oxidative reactions involving mainly pigments, lipids and proteins are delayed.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Jose M. Lorenzo, Paulo E.S. Munekata, Anderson S. Sant'Ana, Rafaela Baptista Carvalho, Francisco J. Barba, Fidel Toldrá, Leticia Mora, Marco A. Trindade,