Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork-Reference-Cited by-同舟云学术

Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork

Published:2020-10 Issue: Volume:136 Page:109585
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Goethals Sophie^ORCID,Van Hecke Thomas,Vossen Els^ORCID,Vanhaecke Lynn,Van Camp John,De Smet Stefaan^ORCID

Publisher

Elsevier BV

Subject

Food Science

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