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Lipid oxidation and its implications to meat quality and human health
Lipid oxidation not only negatively influences the sensory characteristics but also the functional characteristics of meat. During the process, various primary and secondary by-products are formed depending upon the types of fatty acids, oxygen availability, and the presence of pro- and antioxidants...
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| Udgivet i: | Food Sci Biotechnol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Singapore
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6811465/ https://ncbi.nlm.nih.gov/pubmed/31695926 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00631-7 |
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