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Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs

Crossref DOI link: https://doi.org/10.1007/s13197-018-3367-8

Published Online: 2018-10-01

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Harlina, Putri Widyanti

Ma, Meihu

Shahzad, Raheel

Gouda, Mostafa Mahmoud

Qiu, Ning
Funding

Funding for this research was provided by:

the Special Fund for Agro-Scientific Research in the Public Interest (201303084)

Modern Agro-Industry Technology Research System (CARS-41-K23)
License Information

Text and Data Mining valid from 2018-10-01
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Article History

Revised: 6 June 2018

Accepted: 30 July 2018

First Online: 1 October 2018

Compliance with ethical standards

:

: The authors declared that they have no conflict of interest.