Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants

BACKGROUND: Current 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 the effect of wheat germ oil and α-lipoic acid on...

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Detalles Bibliográficos
Autores principales: Arshad, Muhammad Sajid, Imran, Ali, Nadeem, Muhammad Tahir, Sohaib, Muhammad, Saeed, Farhan, Anjum, Faqir Muhammad, Kwon, Joong-Ho, Hussain, Shahzad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465442/
https://www.ncbi.nlm.nih.gov/pubmed/28595582
http://dx.doi.org/10.1186/s12944-017-0496-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465442/
https://www.ncbi.nlm.nih.gov/pubmed/28595582
http://dx.doi.org/10.1186/s12944-017-0496-4

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