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Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities
The aim of the current research was to examine lipid oxidation in chicken meat heated to different temperatures followed by refrigerator storage and the factors contributing to lipid oxidation. It showed that lipid oxidation was significantly promoted when meat was heated up to 70°C and stored for 2...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587665/ https://www.ncbi.nlm.nih.gov/pubmed/32111336 http://dx.doi.org/10.1016/j.psj.2019.11.013 |