Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants
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DOI: 10.1186/s12944-017-0496-4
Abstract: BackgroundCurrent day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate… read more here.
Keywords: quality; ala; wgo ala; stability ... See more keywords