Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants

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 acid on...

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Опубликовано в: :Lipids Health Dis
Главные авторы: Arshad, Muhammad Sajid, Imran, Ali, Nadeem, Muhammad Tahir, Sohaib, Muhammad, Saeed, Farhan, Anjum, Faqir Muhammad, Kwon, Joong-Ho, Hussain, Shahzad
Формат: Artigo
Язык:Inglês
Опубликовано: BioMed Central 2017
Предметы:
Research
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC5465442/
https://ncbi.nlm.nih.gov/pubmed/28595582
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-017-0496-4
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