Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study
Author:
Publisher
Tsinghua University Press
Subject
Food Science
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2. N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction;Comprehensive Reviews in Food Science and Food Safety;2024-02-23
3. Variability of sialic acids in meat from alternative species to beef and pork;Animal Frontiers;2023-12-01
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