Article ID Journal Published Year Pages File Type
10542063 Food Chemistry 2012 5 Pages PDF
Abstract
► Vitamin C decreased lipid oxidation in the thigh meat. ► Both selenite and Se-yeast increased the oxidative stability of the meat. ► Se-yeast was more effective in the enrichment of meat with Se than selenite was.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers
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