Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage
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Title
Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage
Authors
Keywords
Antioxidants, Quercetin dihydrate, Volatiles, Hexanal, TBARS, Total carbonyls, Storability
Journal
Lipids in Health and Disease
Volume 16, Issue 1, Pages -
Publisher
Springer Nature
Online
2017-02-01
DOI
10.1186/s12944-017-0426-5
References
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