Effect of Dietary Xanthophylls Supplementation on the Antioxidant and Color Properties of Broiler Meat |
김혜정
(강원대학교 축산식품과학과)
양성운 (강원대학교 축산식품과학과) 이규호 (강원대학교 사료생산공학과) 김창혁 (강원대학교 동물자원공동연구소) 이성기 (강원대학교 축산식품과학과) |
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Canthaxanthin as an antioxidant in a liposome model system and in minced patties from Rainbow Trout
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DOI ScienceOn |
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Lutein and zeaxanthin as protemtors of lipid membranes aginst oxidative damage: The structural aspects
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DOI ScienceOn |
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The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils
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Singlet oxygen quenching ability of naturally occurring carotenoids
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DOI ScienceOn |
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Antioxidant activity of xanthophylls on peroxyl radical-mediated phospholipid peroxidation
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DOI ScienceOn |
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Antioxidant efects of carotenoids in vivo and in vitro: An overview
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Rapid sensitive iron-based spectrometric methods for determination of peroxide values of food lipids
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동물계에 존재하는 astaxanthin의 식용색소로서의 이용가능성
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β-Carotene: An unusual type of lipid antioxidant
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DOI |
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Structure and properties of carotenoids in relation to function
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Carotenoids: Chemistry, Sources and Physiology
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Lipids
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Effect of β-carotene and canthaxanthin on tert-butyl hydroperoxide-induced lipid peroxidation in murine normal and tumor thymocytes
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DOI ScienceOn |