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

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Cyhoeddwyd yn:	Food Science & Nutrition vol. 13, no. 9 (Sep 1, 2025)
Prif Awdur:	Li, Guolin
Awduron Eraill:	Lin, Ping, He, Yangbo, Liu, Zhihui, Li, Yongfu
Cyhoeddwyd:	John Wiley & Sons, Inc.
Pynciau:	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
Mynediad Ar-lein:	Citation/Abstract Full Text Full Text - PDF
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