Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat-Reference-Cited by-同舟云学术

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

Published:2007 Issue:3 Volume:105 Page:908-916
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

JAYATHILAKAN K,SHARMA G,RADHAKRISHNA K,BAWA A

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 121 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF;Food Chemistry;2024-10

2. Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken;Poultry Science;2024-05

3. Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives;International Journal of Food Properties;2024-02-23

4. Effect of shelf life and microbial activity on chicken patties with the addition of sodium erythorbate;AIP Conference Proceedings;2024

5. Heat effects on meat: Warmed-over flavor;Encyclopedia of Meat Sciences;2024

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