Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

Author： Al-Hijazeen Marwan   Lee Eun Joo   Mendonca Aubrey   Ahn Dong Uk  

Publisher： MDPI

E-ISSN： 2076-3921|5|2|19-19

ISSN： 2076-3921

Source： Antioxidants, Vol.5, Iss.2, 2016-06, pp. : 19-19

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