Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion
| Autor: | Sobral, M. Madalena C., Casal, Susana, Faria, Miguel A., Cunha, Sara C., Ferreira, Isabel M.P. L.V. O. |
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| Zdroj: | In Food and Chemical Toxicology July 2020 141 |
| Databáze: | ScienceDirect |
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