Identification and Quantitation of Hydroxy Fatty Acids in Fermented Sausage Samples
Author:
Affiliation:
1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
Funder
Canada Research Chairs
Government of Canada
Mitacs
The Meat Education and Training Network (MEaTNet)
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c02688
Reference60 articles.
1. Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages
2. Proteolysis and lipolysis in flavour development of dry-cured meat products
3. Changes in the Components of Dry-Fermented Sausages during Ripening
4. Protein carbonyls in meat systems: A review
5. ORGANOLEPTIC THRESHOLD VALUES OF SOME ORGANIC ACIDS IN BEER
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