Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
Authors
Keywords
Processed meat, Luncheon meats, In vitro digestion, Protein oxidation, Lipid oxidation, Malondialdehyde, 4-Hydroxy-2-nonenal, Protein carbonyl compounds
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