Protein Oxidation
Author:
Publisher
Elsevier
Reference30 articles.
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2. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté;Estévez;Meat Sci.,2006
3. Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham;Gallego;Food Chem.,2018
4. The effect of high pressure on the functional properties of pork myofibrillar proteins;Grossi;Food Chem.,2016
5. The effects of modified atmosphere packaging and enzyme inhibitors on protein oxidation of tilapia muscle during iced storage;He;LWT Food Sci. Technol.,2018
Cited by 3 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
1. Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods;Foods;2023-10-04
2. High‐pressure processing of meat: Molecular impacts and industrial applications;Comprehensive Reviews in Food Science and Food Safety;2020-11-14
3. Effect of d-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system;LWT;2020-11
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