Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat
The lipid oxidation depressed the meat quality and can be triggered during industrial processing. The current study was designed to assess the antioxidant activity of thigh meat and meat products enriched with natural antioxidants (α-lipoic acid and α-tocopherol acetate). Broilers (21 days) were fed...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Wiley
2015-01-01
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| Sraith: | Journal of Chemistry |
| Rochtain ar líne: | http://dx.doi.org/10.1155/2015/406894 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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