Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage.
about
Effects of dietary coated cysteamine hydrochloride on pork color in finishing pigs.Anti-apoptotic effect of 3-aminobenzamide, an inhibitor of poly (ADP-ribose) polymerase, against multiple organ damage induced by gamma irradiation in rats.Tannic Acid Induces Endoplasmic Reticulum Stress-Mediated Apoptosis in Prostate Cancer.
P2860
Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Effects of Tannic Acid on Lipi ...... en Breast Meat during Storage.
@en
Effects of Tannic Acid on Lipi ...... en Breast Meat during Storage.
@nl
type
label
Effects of Tannic Acid on Lipi ...... en Breast Meat during Storage.
@en
Effects of Tannic Acid on Lipi ...... en Breast Meat during Storage.
@nl
prefLabel
Effects of Tannic Acid on Lipi ...... en Breast Meat during Storage.
@en
Effects of Tannic Acid on Lipi ...... en Breast Meat during Storage.
@nl
P2093
P2860
P356
P1476
Effects of Tannic Acid on Lipi ...... en Breast Meat during Storage.
@en
P2093
Aubrey Mendonca
Dong Uk Ahn
Marwan Al-Hijazeen
P2860
P356
10.3390/ANTIOX5020019
P50
P577
2016-06-13T00:00:00Z