Effect of irradiation on volatile compound profiles and lipid oxidation in chicken powder seasoning
Qi Zheng, Haihong Wang, Ling Yue, Weiqiang Yan, Hongxia Guo, Zhijun Chen, Wenyuan Qi, Qiulian Kong
Topics & Concepts
SeasoningLipid oxidationChemistryHexanalOdorIrradiationTerpeneNonanalTBARSHexanoic acidPeroxide valueFood sciencePeroxideDimethyldioxiraneOrganic chemistryNuclear chemistryLipid peroxidationAntioxidantNuclear physicsRaw materialPhysicsRadiation Effects and DosimetryMeat and Animal Product QualityFood Quality and Safety Studies