Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat |
Utama, Dicky Tri
(Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University)
Lee, Seung Gyu (Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University) Baek, Ki Ho (Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University) Kim, Hye-Kyung (Department of Food and Biotechnology, Hanseo University) Cho, Chang-Yeon (Animal Genetic Resources Station, National Institute of Animal Science, RDA) Lee, Cheol-Koo (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) Lee, Sung Ki (Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University) |
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