Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions
Mario Estévez, Youling L. Xiong
Abstract
Protein oxidation in foods remains a topic of the utmost scientific interest [...].
Topics & Concepts
AntioxidantChemistryFood scienceBiochemical engineeringBiochemistryEngineeringMeat and Animal Product QualityBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides