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International Journal of Food Sciences and Nutrition Volume 66, 2015 - Issue 3
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Food Composition and Analysis

Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking

Yanjun ZhangCenter for Human Nutrition, University of California, Los Angeles, CA, USA
,
Susanne M. HenningCenter for Human Nutrition, University of California, Los Angeles, CA, USACorrespondence[email protected]
,
Ru-Po LeeCenter for Human Nutrition, University of California, Los Angeles, CA, USA
,
Jianjun HuangCenter for Human Nutrition, University of California, Los Angeles, CA, USA
,
Alona ZerlinCenter for Human Nutrition, University of California, Los Angeles, CA, USA
,
Zhaoping LiCenter for Human Nutrition, University of California, Los Angeles, CA, USA
&
David HeberCenter for Human Nutrition, University of California, Los Angeles, CA, USA
 show all
Pages 260-265 | Received 21 Nov 2013, Accepted 06 Dec 2014, Published online: 13 Jan 2015

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