Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig.
Food Chem
; 212: 590-5, 2016 Dec 01.
Article
in En
| MEDLINE
| ID: mdl-27374572
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Cooking
/
Digestion
/
Hybridization, Genetic
/
Meat
/
Antihypertensive Agents
/
Antioxidants
Type of study:
Clinical_trials
Limits:
Animals
/
Humans
Country/Region as subject:
Europa
Language:
En
Journal:
Food Chem
Year:
2016
Document type:
Article