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

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Detalhes bibliográficos
Publicado no:	Food Science & Nutrition vol. 13, no. 9 (Sep 1, 2025)
Autor principal:	Li, Guolin
Outros Autores:	Lin, Ping, He, Yangbo, Liu, Zhihui, Li, Yongfu
Publicado em:	John Wiley & Sons, Inc.
Assuntos:	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
Acesso em linha:	Citation/Abstract Full Text Full Text - PDF
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