Work

Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat

Year: 2007

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2007.04.068

Authors: K JAYATHILAKAN, G SHARMA, K RADHAKRISHNA, A BAWA

Institution: Defence Food Research Laboratory

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2037560444

FWCI: 11.82

Cites: 48

Cited by: 176

Related to: 10