Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos)
Sanjun Jin, Qian Pang, Hao Yang, Xinping Diao, Anshan Shan, Xingjun Feng
Topics & Concepts
Food scienceResveratrolChemistryMalondialdehydeGlutathione peroxidaseCatalaseAntioxidantSuperoxide dismutaseLipid oxidationComposition (language)BiochemistryPhilosophyLinguisticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyAdvanced Chemical Sensor Technologies