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Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking
Fucoxanthin Chicken Breast Meat Lipid Peroxidation Meat Colour a-Tocopherol
2016/4/28
Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ??tocopherol (Toc) were added to ground sampl...