Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products-Reference-Cited by-同舟云学术

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Published:2022-06 Issue: Volume:14 Page:100317
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Tatiyaborworntham Nantawat,Oz Fatih,Richards Mark P.,Wu Haizhou^ORCID

Funder

National Institute of Food and Agriculture

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference120 articles.

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4. Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage;Alasnier;Journal of Food Science,2000

5. Oxidative changes in cooled and cooked pale, soft, exudative (PSE) chicken meat;Alessandra de Avila Souza;Food Chemistry,2022

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