Article Versions Notes

Ali Z, Van Hecke T, Vossen E, Petracci M, Berri C, Kowalski E, De Smet S. Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion. Foods. 2025; 14(19):3375. https://doi.org/10.3390/foods14193375

Ali, Zeshan, Thomas Van Hecke, Els Vossen, Massimiliano Petracci, Cécile Berri, Eline Kowalski, and Stefaan De Smet. 2025. "Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion" Foods 14, no. 19: 3375. https://doi.org/10.3390/foods14193375

Ali, Z., Van Hecke, T., Vossen, E., Petracci, M., Berri, C., Kowalski, E., & De Smet, S. (2025). Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion. Foods, 14(19), 3375. https://doi.org/10.3390/foods14193375