Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat.

Foods · 2022 · PMC9777720 · PMID 36553694

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an increasing trendno p-value reported

For instance, incorporating the AS with either increased CP, GP, or BS concentration(s) appeared to initially reduce the cutting force compared to the control, which may well have been stabilizing the fluctuation; however, incorporating the IM with either increased CP, GP, or BS concentration(s) could have produced an initial greater cutting force, with more for the CP, which seemingly represented an increasing trend.

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