Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour

Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effe...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

da S. Alves, A. [verfasserIn]

B. Teixeira, E. M.

C. Oliveira, G.

Arantes-Pereira, L.

Oliveira, C. C.

L. Costa, L.

Format:

E-Artikel

Sprache:

Englisch

Erschienen:

2017

Schlagwörter:

Antioxidant activity

Chlorophyll

Chemical characterization

Lam

Anmerkung:

© The Author(s) 2017

Übergeordnetes Werk:

Enthalten in: Nutrire - [London] : BioMed Central, 2000, 42(2017), 1 vom: 31. Okt.

Übergeordnetes Werk:

volume:42 ; year:2017 ; number:1 ; day:31 ; month:10

Links:

Volltext

DOI / URN:

10.1186/s41110-017-0058-6

Katalog-ID:

SPR038422808

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