Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
Various techniques were employed to evaluate freshness, volatile changes, and metabolites in chicken meat treated with plasma-activated lactic-gallic acid. Collectively 96 slices and 216 cubes of chicken breasts and drumsticks were immersed in deionized water (control), a mixture of lactic and galli...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Elsevier Ltd
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/105833/ https://www.scopus.com/inward/record.uri?eid=2-s2.0-85179583415&doi=10.1016%2fj.ifset.2023.103544&partnerID=40&md5=c07060e538abb819fc818ab004e983f5 |
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