迷迭香萃取物的推荐剂量(迷迭香)基于处理熟鸡肉的脂质氧化、总挥发物和感官评价

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
M. Al-Hijazeen
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引用次数: 0

摘要

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Recommended Level of Rosemary Extract (Rosmarinus officinalis L.) Based on Lipid Oxidation, Total Volatiles, and Sensory Evaluation of Treated Cooked Chicken Meat
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来源期刊
Food Science and Technology Research
Food Science and Technology Research 工程技术-食品科技
CiteScore
1.40
自引率
0.00%
发文量
53
审稿时长
1.9 months
期刊介绍: ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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