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Antioxidative mechanisms of tea catechins in chicken meat systems

Other title
Mécanisme antioxydatif des catéchines de thé dans les systèmes de viande de poulet (fr)
Author
TANG, S. Z1 ; KERRY, J. P1 ; SHEEHAN, D2 ; BUCKLEY, D. J1
[1] Department of Food Science, Food Technology and Nutrition, University College Cork-National University of Ireland, Cork, Ireland
[2] Department of Biochemistry, University College Cork-National University of Ireland, Cork, Ireland
Source

Food chemistry. 2002, Vol 76, Num 1, pp 45-51 ; Table ; ref : 34 ref

CODEN
FOCHDJ
ISSN
0308-8146
Scientific domain
Food science technology
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Activité biologique Antioxydant Catéchine In vitro In vivo Mécanisme action Poulet Régime alimentaire enrichi Thé Viande poulet Alimentation animale Animal à viande Animal élevage Aves Polyphénol Tanin Vertebrata
Keyword (en)
Biological activity Antioxidant Catechin In vitro In vivo Mechanism of action Chicken Supplemented diet Tea Chicken meat Animal feeding Meat animals Farming animal Aves Polyphenol Tannin Vertebrata
Keyword (es)
Actividad biológica Antioxidante Catequina In vitro In vivo Mecanismo acción Pollo Régimen alimenticio enriquecido Carne pollo Alimentación animal Animales de carne Animal cría Aves Polifenol Tanino Vertebrata
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
13424532

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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