Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques

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Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques

Various techniques were employed to evaluate freshness, volatile changes, and metabolites in chicken meat treated with plasma-activated lactic-gallic acid. Collectively 96 slices and 216 cubes of chicken breasts and drumsticks were immersed in deionized water (control), a mixture of lactic and galli...

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Bibliographic Details
Main Authors:	Ismail, Azfar, Lee, Hag Ju, Hong, Suk-Ju, Kim, Ghiseok, Choi, Minwoo, Jo, Cheorun
Format:	Article
Published:	Elsevier Ltd 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/105833/

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