When phenolic acids become pro-oxidant during in vitro digestion of a low-fat and high-fat beef product
T. Van Hecke, E. Vossen, L. Vanhaecke, J. Van Camp and S. De Smet
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
When phenolic acids become pro-oxidant during in vitro digestion of a low-fat and high-fat beef product
T. Van Hecke, E. Vossen, L. Vanhaecke, J. Van Camp and S. De Smet