Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time
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DOI: 10.3390/foods10020467
Abstract: In this study, 10% of chicken protein isolate (CPI) and quercetin (1 mg/mL) were used to develop an edible coating to improve the oxidative stability of deep-fat-fried chicken drumsticks during refrigerated storage (4 °C) for… read more here.
Keywords: fried chicken; edible coating; deep fat; chicken drumsticks ... See more keywords