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1.
Studies On The Antioxidant Capacities Of Hydroxycinnamic Acids And Ferrocenyl Chalcones
2.
Studying On Individual Antioxidant Activities And Synergistic Effects For Seven Antioxidants
3.
Antioxidant Activity Of Carnosine And Application Research In Meat Cold Storage
4.
A Study On Effectiveness Of Multi-deodouring Agents On Lamb Meat
5.
Application Of Tea Polyphenols And Grape Seed Extract To Improve The Quality Of Beef Filling In Quick-Frozen Dumplings
6.
Carnosine content and antioxidant activity from poultry co-products, protein meal and stressed poultry tissues
7.
Oxidative stability of fermented lamb meat sausage with added natural antioxidants
8.
Influence of storage duration, temperature, and oxygen on quality of stored dehydrated food
9.
Use of electron beam irradiation to improve the safety and shelf-life of poultry meat without adversely affecting the quality
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