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, 3375.
https://doi.org/10.3390/foods14193375
AMA Style
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
Chicago/Turabian Style
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
APA Style
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