Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalMeat Science
Volume140
Pages (from-to)134-144
Number of pages11
ISSN0309-1740
DOIs
Publication statusPublished - 2018

ID: 195150243