Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts

Published 2012 View Full Article

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Title
Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 15, Pages 3917-3926
Publisher
American Chemical Society (ACS)
Online
2012-03-27
DOI
10.1021/jf3001313

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