arginine has been researched along with thiobarbituric acid in 1 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 1 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Dal Bello, F; Medana, C; Meineri, G; Peiretti, PG; Visentin, S | 1 |
1 other study(ies) available for arginine and thiobarbituric acid
| Article | Year |
|---|---|
Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat.
Topics: Animals; Antioxidants; Arginine; Cattle; Cooking; Lysine; Oxidation-Reduction; Red Meat; Thiobarbiturates; Turkeys | 2012 |