Food and Nutrition Sciences
Vol.7 No.8(2016), Paper ID 67900, 11
pages
DOI:10.4236/fns.2016.78068
Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties
Carina Lorena Fernández, Ricardo Alejandro Fogar, Mirtha Marina Doval, Ana María Romero, María Alicia Judis
Food Industry II Laboratory, Chaco Austral National University (UNCAUS), Presidencia Roque Sáenz Peña, Chaco, Argentina
National Council of Scientific and Technical Investigations (CONICET), Buenos Aires, Argentina
Food Industry II Laboratory, Chaco Austral National University (UNCAUS), Presidencia Roque Sáenz Peña, Chaco, Argentina
Food Industry II Laboratory, Chaco Austral National University (UNCAUS), Presidencia Roque Sáenz Peña, Chaco, Argentina
Food Industry II Laboratory, Chaco Austral National University (UNCAUS), Presidencia Roque Sáenz Peña, Chaco, Argentina
Copyright © 2016 Carina Lorena Fernández, Ricardo Alejandro Fogar, Mirtha Marina Doval, Ana María Romero, María Alicia Judis et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Fernández, C. , Fogar, R. , Doval, M. , Romero, A. and Alicia Judis, M. (2016) Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties.
Food and Nutrition Sciences,
7, 671-681. doi:
10.4236/fns.2016.78068.