Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Sisse Jongberg, Mari Ann Tørngren, Annemarie Gunvig, Leif Horsfelt Skibsted, Marianne Lund Lametsch

Research output: Contribution to journalJournal articleResearchpeer-review

229 Citations (Scopus)
Original languageEnglish
JournalMeat Science
Pages (from-to)538-546
Number of pages9
ISSN0309-1740
DOIs
Publication statusPublished - 2013

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