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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Lipids Health Dis
Hauptverfasser: Arshad, Muhammad Sajid, Imran, Ali, Nadeem, Muhammad Tahir, Sohaib, Muhammad, Saeed, Farhan, Anjum, Faqir Muhammad, Kwon, Joong-Ho, Hussain, Shahzad
Format: Artigo
Sprache:Inglês
Veröffentlicht: BioMed Central 2017
Schlagworte:
Research
Online Zugang: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
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge