Lipid peroxidation of muscle food: the role of the cytosolic fraction-Reference-Cited by-同舟云学术

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Lipid peroxidation of muscle food: the role of the cytosolic fraction

Published:1991-02 Issue:2 Volume:39 Page:242-246
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kanner Joseph,Salan Menahem Avior,Harel Stella,Shegalovich Ioseph

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00002a003

Cited by 44 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. Reactivity of Vitamin E as an Antioxidant in Red Meat and the Stomach Medium;Journal of Agricultural and Food Chemistry;2022-09-19

2. Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display;Korean Journal for Food Science of Animal Resources;2016-06-30

3. Role of peroxidation and heme catalysis in coloration of raw meat;Acta Scientiarum Polonorum Technologia Alimentaria;2014-06-30

4. Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n -3 fatty acids;Journal of the Science of Food and Agriculture;2013-06-24

5. Coffee polyphenols protect human plasma from postprandial carbonyl modifications;Molecular Nutrition & Food Research;2013-01-16

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