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Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

机译：含食用海藻的低盐肉糜模型体系的组成和抗氧化能力

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López López Inés; Bastida Sara; Ruiz-Capillas C.; Bravo Laura; Larrea M. Teresa; Sánchez-Muniz F. J.; Cofrades Susana; Jiménez Colmenero Francisco;
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年度 2013
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1. Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds [J] . I. Lopez-Lopez, S. Bastida, C. Ruiz-Capillas, Meat Science . 2009,第3期

机译：含食用海藻的低盐肉糜模型体系的组成和抗氧化能力
2. Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems [J] . S. Cofrades, I. Lopez-Lopez, M.T. Solas, Meat Science . 2008,第4期

机译：不同类型和比例的食用海藻对低盐凝胶/乳化肉类系统特性的影响
3. An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments [J] . Uribe Elsa, Vega-Galvez Antonio, Heredia Valentina, Journal of Applied Phycology . 2018,第1期

机译：一种可食用的红海草（Pyropia Orbicularis）：真空干燥对物理化学组成，生物活性化合物，抗氧化能力和颜料的影响
4. Proximate Composition and Economic Feasibility of Some Edible Meats in Pakistan [C] . Muhammad Naeem, Abdus Salam, Muhammad Ali, International Conference on Chemistry and Chemical Engineering . 2010

机译：巴基斯坦一些可食用肉的邻近组成和经济可行性
5. A novel role for non-heme iron in myoglobin oxidation: An examination of the antioxidant effects of iron chelating compounds in meat and myoglobin model systems. [D] . Allen, Karin E. 2009

机译：非血红素铁在肌红蛋白氧化中的新作用：检查铁螯合化合物在肉类和肌红蛋白模型系统中的抗氧化作用。
6. Chemical Composition and Antioxidant and Antibacterial Activities of an Essential Oil Extracted from an Edible Seaweed Laminaria japonica L. [O] . Jayanta Kumar Patra, Gitishree Das, Kwang-Hyun Baek 2015

机译：从食用海带中提取的香精油的化学成分抗氧化和抗菌活性
7. Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems [O] . Cofrades Susana, López López Inés, Solas M. Teresa, 2015

机译：不同类型和比例的食用海藻对低盐凝胶/乳化肉类系统特性的影响

Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

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