A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins

Author:

Cucu Tatiana,Devreese Bart,Kerkaert Barbara,Mestdagh Frédéric,Sucic Martina,Van De Perre Inez,De Meulenaer Bruno

Funder

Belgian Science Policy

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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2. Crude protein in meat: Block digestion method;AOAC Official Method 981.10,1981

3. p-Anisidine value;AOCS Official Method Cd 18-90,1989

4. Peroxide value, acetic acid isooctane method;AOCS Official Method Cd 8b-90,1989

5. Protein oxidation in aging, disease, and oxidative stress;Berlett;Journal of Biological Chemistry,1997

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