Al-Hijazeen, M.; Lee, E.J.; Mendonca, A.; Ahn, D.U.
Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage. Antioxidants 2016, 5, 19.
https://doi.org/10.3390/antiox5020019
AMA Style
Al-Hijazeen M, Lee EJ, Mendonca A, Ahn DU.
Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage. Antioxidants. 2016; 5(2):19.
https://doi.org/10.3390/antiox5020019
Chicago/Turabian Style
Al-Hijazeen, Marwan, Eun Joo Lee, Aubrey Mendonca, and Dong Uk Ahn.
2016. "Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage" Antioxidants 5, no. 2: 19.
https://doi.org/10.3390/antiox5020019
APA Style
Al-Hijazeen, M., Lee, E. J., Mendonca, A., & Ahn, D. U.
(2016). Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage. Antioxidants, 5(2), 19.
https://doi.org/10.3390/antiox5020019