Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract, International Journal of Food Properties, March 2023, Taylor & Francis,
DOI: 10.1080/10942912.2023.2189086.
You can read the full text:
Contributors
The following have contributed to this page
