Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Loren Klein"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:12641-12650
Lipids are an important component of meat, as they provide desirable sensory characteristics and nutritional benefits. However, lipids are susceptible to degradation through oxidation and produce toxic oxidative byproducts. 4-Oxo-2-nonenal (4-ONE) is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f59506237b1e00b8a6eeb1187d03e1ca
https://doi.org/10.1021/acs.jafc.2c05550
https://doi.org/10.1021/acs.jafc.2c05550
Publikováno v:
LWT. 165:113747
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e004474b9668872a98c7ad563d272fd
https://doi.org/10.1016/j.lwt.2022.113747
https://doi.org/10.1016/j.lwt.2022.113747