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

Guardado en:

Bibliografiske detaljer
Udgivet i:	Food Science & Nutrition vol. 13, no. 9 (Sep 1, 2025)
Hovedforfatter:	Li, Guolin
Andre forfattere:	Lin, Ping, He, Yangbo, Liu, Zhihui, Li, Yongfu
Udgivet:	John Wiley & Sons, Inc.
Fag:	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
Online adgang:	Citation/Abstract Full Text Full Text - PDF
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Vær først til at give en kommentarø!