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2008•Food ChemistryRequires access

Electron beam irradiated almond skin powder inhibition of lipid oxidation in cooked salted ground chicken breast

A.S. Teets, M. Sundararaman, Lilian Were

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Key concepts: TBARS, Hexanal, Chemistry, Lipid oxidation, Irradiation, Phenols, Food science, Antioxidant

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Electron beam irradiated almond skin powder inhibition of lipid oxidation in cooked salted ground chicken breast — Research Paper | ScholarLens