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

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書目詳細資料
發表在:	Food Science & Nutrition vol. 13, no. 9 (Sep 1, 2025)
主要作者:	Li, Guolin
其他作者:	Lin, Ping, He, Yangbo, Liu, Zhihui, Li, Yongfu
出版:	John Wiley & Sons, Inc.
主題:	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
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