Open AccessSorghum Bran as an Antioxidant in Pork and Poultry Products
Author(s) -
A. R. Cabral,
Crystal Waters,
H. L. Laird,
L. C. Cavitt,
R. K. Miller,
William L. Rooney,
Carla J. Alvarado,
Joseph M. Awika,
C. R. Kerth
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.073
Subject(s) - food science , tbars , bran , sorghum , lipid oxidation , chemistry , tannin , antioxidant , broiler , raw material , biology , agronomy , lipid peroxidation , biochemistry , organic chemistry