[1]
N. Dimitrov, D. Miteva, K. Dimov, E. Petkov, and T. Popova, “Changes in Colour and Myoglobin Oxidation in Chicken Meat as Affected by Antioxidants during Storage”, C. R. Acad. Bulg. Sci., vol. 76, no. 12, pp. 1942–1950, Dec. 2023.