Influence of Gamma Irradiation and Antioxidants on the Quality of Spicy Chicken Meat During Refrigerated Storage

Guardat en:

Dades bibliogràfiques
Publicat a:	Food Science & Nutrition vol. 13, no. 9 (Sep 1, 2025)
Autor principal:	Li, Guolin
Altres autors:	Lin, Ping, He, Yangbo, Liu, Zhihui, Li, Yongfu
Publicat:	John Wiley & Sons, Inc.
Matèries:	China Aroma compounds Food Benzene Meat products Polyunsaturated fatty acids Lipid peroxidation Color fading Meat Antioxidants Poultry Esters Alkenes Gamma irradiation Microorganisms Volatile compounds Tocopherol Phytic acid Chickens Alcohols Meat industry Meat quality Irradiation Meat processing Fatty acids Antibacterial activity Polyphenols Oxidation Lipids Vitamin E Cold storage Odor Odors Glutathione γ Radiation Economic Environmental
Accés en línia:	Citation/Abstract Full Text Full Text - PDF
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Sigues el primer a deixar un comentari!