Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck (Anas Platyrhynchos) breast muscle when subjected to storage

Published 2020 View Full Article

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Title
Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck (Anas Platyrhynchos) breast muscle when subjected to storage
Authors
Keywords
Duck meat, Free amino, Circular dichroism, Fluorescence
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 109986
Publisher
Elsevier BV
Online
2020-08-02
DOI
10.1016/j.lwt.2020.109986

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