Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
March 8, 2021AntioxidantsOpen Access

Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

View Full Paper
Ask AI
Bookmark
Share

Authors

JSJin‐Kyu SeoRPRashida ParvinJPJun‐Young Park

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Seo et al. (2021) studied this question.

synapsesocial.com/papers/6a02164cbd6301933f5ce5d9https://doi.org/10.3390/antiox10030407
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Astaxanthin as a Potential Protector of Liver Function: A Review2016 · 58 citations
  2. 2Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products2015 · 513 citations
  3. 3Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage2004 · 63 citations