Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

Sajid Maqsood*, Aisha Abushelaibi, Kusaimah Manheem, Aysha Al Rashedi, Isam Tawfik Kadim

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

37 Citations (Scopus)

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Agriculture & Biology

Medicine & Life Sciences