Effect of Heated Sunflower Oil and Dietary Supplements on the Composition, Oxidative Stability, and Sensory Quality of Dark Chicken Meat-Reference-Cited by-同舟云学术

Effect of Heated Sunflower Oil and Dietary Supplements on the Composition, Oxidative Stability, and Sensory Quality of Dark Chicken Meat

Published:2005-09-02 Issue:20 Volume:53 Page:7792-7801
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bou Ricard¹,Codony Rafael¹,Baucells Maria D.¹,Guardiola Francesc¹

Affiliation:

1. Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain, and Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, E-08193 Bellaterra, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0507801

Reference55 articles.

1. Frankel, E. N.Lipid Oxidation; Oily Press: Dundee, U.K., 1998.

2. Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes

3. Cholesterol and Phytosterol Oxidation Products

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