Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review
Mario Estévez, Pierre‐André Geraert, Rui Liu, Josué Delgado, Yves Mercier, Wangang Zhang
Topics & Concepts
RedoxChemistryBiochemistryLipid oxidationProtein qualityAmino acidAntioxidantFood scienceOrganic chemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologyProtein Hydrolysis and Bioactive Peptides