Category:
Agriculture and Food Chemistry
,
Working Paper
, Title:
Prolonged 20 h heating of chicken meat in water at 75°C softens the meat, increases the levels of endogenous and degraded metabolites in the stock, but depletes reduced glutathione and glutamine
, Authors:
Yukari Ohta, Romanas Chaleckis, Madoka Katsumata, Koki Yokota, Sonoko Ayabe, Takayuki Oshima, Ken-ichi Kasuya
Version 1 posted 25 August 2022
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