Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage

被引：0
|
作者：
Muhammad Sohaib
Faqir Muhammad Anjum
Muhammad Sajid Arshad
Muhammad Imran
Ali Imran
Shahzad Hussain
机构：
[1] University of Veterinary and Animal Sciences,Department of Food Science and Human Nutrition
[2] Government College University,Institute of Home and Food Sciences, Faculty of Science and Technology
[3] Government College University,Department of Food Science, Nutrition and Home Economics
[4] College of Food and Agricultural Sciences,Department of Food Science and Nutrition
[5] King Saud University,undefined
来源：
Lipids in Health and Disease | / 16卷
关键词：
Antioxidants; Quercetin dihydrate; Volatiles; Hexanal; TBARS; Total carbonyls; Storability;
D O I：
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