Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat
Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat
Authors
Keywords
Chicken, Antioxidant enzymes, Lipid oxidation, Protein oxidation, PSE meat
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