Author:
Silva Fábio A.P.,Estévez Mario,Ferreira Valquíria C.S.,Silva Samara A.,Lemos Leanderson T.M.,Ida Elza I.,Shimokomaki Massami,Madruga Marta S.
Funder
Conselho Nacional de Desenvolvimento CientÃfico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de NÃvel Superior
Reference42 articles.
1. Effect of high pressure, temperature and storage on the color of;Bak;Porcine Longissimus Dorsi. Meat Science,2012
2. Natural antioxidants in the prevention of lipid oxidation in ovine meat charqui;Bertolin;Brazilian Journal of Food Technology,2010
3. Mechanism of oxidation in foods of animal origin;Chaijan,2017
4. Tissue sulfhydryl groups;Ellman;Archives of Biochemistry and Biophysics,1959
5. Perimortal muscle metabolism and its effects on meat quality;England,2017
Cited by
51 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献