1. Flavor analysis: developments in isolation and characterization;Mussinan;Am. Chem. Soc. Div. Agric. Food Chem.,1998
2. Lipid oxidation in meat: mechanism and protective factors - a review;Amaral;Food. Sci. Technol.,2018
3. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment;Saiga;Agric. Food Chem.,2003
4. Effects of rice protein hydrolysates prepared by microbial proteases and ultrafiltration on free radicals and meat lipid oxidation;Zhou;Food. Sci. Technol.,2013
5. Antioxidant activity and inhibion of meat lipid oxidation by soy protein hydrolysates obtained with microbial protease;Oliveira;Int. Food Res.,2014