Effect of skin wine pomace and sulfite on protein oxidation in beef patties during high oxygen atmosphere storage
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food and Bioprocess Technology |
| Volume | 9 |
| Issue number | 3 |
| Pages (from-to) | 532-542 |
| Number of pages | 11 |
| ISSN | 1935-5130 |
| DOIs | |
| Publication status | Published - 2016 |
- Beef patties, Protein oxidation, Protein radicals, Sulfite, Wine pomace, Protein cross-linking
Research areas
ID: 164322575