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Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy
This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the following as MIR). As a main objective, marker compounds from 23 foals were ex...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7764215/ https://ncbi.nlm.nih.gov/pubmed/33317008 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121828 |
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