Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages

Published 2013 View Full Article

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Title
Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 147, Issue -, Pages 70-77
Publisher
Elsevier BV
Online
2013-09-24
DOI
10.1016/j.foodchem.2013.09.100

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