Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
Azfar Ismail, Hag Ju Lee, Suk-Ju Hong, Ghiseok Kim, Minwoo Choi, Cheorun Jo
Topics & Concepts
Gallic acidLactic acidFood scienceChemistryLipid oxidationFood spoilageShelf lifeAntioxidantLeuconostocBiochemistryLactobacillusBacteriaBiologyGeneticsFermentationMeat and Animal Product QualityDye analysis and toxicityAdvanced Chemical Sensor Technologies