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Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time

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 10 days. Chicken samples with edible coating formulated with only 10% CPI...

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Detalles Bibliográficos
Autores principales:	Adrah, Kelvin, Ananey-Obiri, Daniel, Tahergorabi, Reza
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7924046/ https://www.ncbi.nlm.nih.gov/pubmed/33672567 http://dx.doi.org/10.3390/foods10020467

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