Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties
This explorative study aimed to assess the mutagenicity and genotoxicity of stored-cooked beef patties formulated with and without phenols (7.00 mg of phenols/80-g patty) extracted from olive vegetation water (OVW), as related to the formation of cholesterol oxidation products (COPs) and heterocycli...
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フォーマット: | 図書 |
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MDPI AG,
2024-06-01T00:00:00Z.
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請求記号: |
A1234.567 |
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所蔵 1 | 利用可 |