Author:
Sohaib Muhammad,Butt Masood Sadiq,Shabbir Muhammad Asim,Shahid Muhammad
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry, medical,Clinical Biochemistry,Endocrinology,Endocrinology, Diabetes and Metabolism
Reference50 articles.
1. Chouliara E, Karatapanis A, Savvaidis IN, Kontominas M. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiol. 2007;24:607–917.
2. Luna A, Labaque MC, Zygadlo JA, Marin RH. Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat. Poultry Sci. 2007;89(2):366–70.
3. Ahn DU, Nam KC, Lee EJ. Lipid oxidation and flavor. Chapter 12. In: Appl. Muscle Biol. Meat Sci. USA: CRC press; 2009. p. 227–46. ISBN 9781420092721.
4. Karre L, Lopez K, Getty JK. Natural antioxidants in meat and poultry products. Meat Sci. 2013;2013(94):220–7.
5. Bhagwat S, Haytowitz DB, Holden JM. 2013. USDA database for the flavonoid content of selected foods, Release 3.1. Department of Agriculture, Agricultural Research Service. Nutrient Data Laboratory.
http://www.usda.gov/
.
Cited by
50 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