Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens

Journal of Food Composition and Analysis

Volumn 37, Issue , 2015, Pages 20-24

  Jayasena, Dinesh D ^a,b   Jung, Samooel ^a   Bae, Young Sik ^a   Park, Hee Bok ^a   Lee, Jun Heon ^a   Jo, Cheorun ^c  

^a Chungnam National University   (South Korea)

^b UVA WELLASSA UNIVERSITY   (Sri Lanka)

^c Seoul National University   (South Korea)

Author keywords

Anserine; Betaine; Broiler; Carnitine; Carnosine; Chicken meat; Cooking; Food analysis; Food composition; Indigenous chicken

Indexed keywords

GALLUS GALLUS;

EID: 84925003025     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2014.06.016     Document Type: Article

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