Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken
The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity, process of oxidation of lipids in the meat that constitutes one of the main forms of food deterioration. This problem may be prevented or reduced by adding antioxidants to the meat during the proces...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Fundação de Apoio à Ciência e Tecnologia Animal
2011-03-01
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| Серии: | Brazilian Journal of Poultry Science |
| Предметы: | |
| Online-ссылка: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100011 |
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