Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants
Abstract 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...
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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BMC
2017-06-01
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| coleção: | Lipids in Health and Disease |
| Assuntos: | |
| Acesso em linha: | http://link.springer.com/article/10.1186/s12944-017-0496-4 |
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