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...

詳細記述

保存先:
書誌詳細
主要な著者: Dario Mercatante (著者), Sarah Curró (著者), Patrizia Rosignoli (著者), Vladimiro Cardenia (著者), Beatrice Sordini (著者), Agnese Taticchi (著者), Maria Teresa Rodriguez-Estrada (著者), Roberto Fabiani (著者)
フォーマット: 図書
出版事項: MDPI AG, 2024-06-01T00:00:00Z.
主題:
オンライン・アクセス:Connect to this object online.
タグ: タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!

インターネット

Connect to this object online.

3rd Floor Main Library

予約・返却請求 3rd Floor Main Library
請求記号: A1234.567
所蔵 1 利用可