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Journal of Chemistry
Volume 2015, Article ID 406894, 8 pages
http://dx.doi.org/10.1155/2015/406894
Research Article

Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat

1College of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea
2National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan
3Institute of Home and Food Sciences, Government College University, Faisalabad 38000, Pakistan

Received 9 November 2014; Revised 2 February 2015; Accepted 4 February 2015

Academic Editor: Filomena Conforti

Copyright © 2015 Muhammad Issa Khan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Muhammad Issa Khan, Komal Shehzad, Muhammad Sajid Arshad, Amna Sahar, Muhammad Asim Shabbir, and Muhammad Saeed, “Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat,” Journal of Chemistry, vol. 2015, Article ID 406894, 8 pages, 2015. https://doi.org/10.1155/2015/406894.