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

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Pubblicato in:	Food Science & Nutrition vol. 13, no. 9 (Sep 1, 2025)
Autore principale:	Li, Guolin
Altri autori:	Lin, Ping, He, Yangbo, Liu, Zhihui, Li, Yongfu
Pubblicazione:	John Wiley & Sons, Inc.
Soggetti:	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
Accesso online:	Citation/Abstract Full Text Full Text - PDF
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