Alvarez-Parrilla, E. Mercado-Mercado, G. La Rosa, L.A. de Díaz, J.A.L. Wall-Medrano, A. González-Aguilar, G.A. <br/><br/>
Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce) 

<br/><br/><label>Subjects--Topical Terms: </label><br/>CARNE<br/>PORCO<br/>PIMENTA<br/>CONDIMENTO<br/>FLAVONOIDE<br/>ANALISE DE ALIMENTO<br/>SEGURANCA ALIMENTAR<br/>COMPOSTO FENOLICO<br/>OXIDACAO<br/>ARMAZENAMENTO