The effects of pressure-based processing technologies on protein oxidation
Alireza Mousakhani Ganjeh, Carlos A. Pinto, Susana Casal, Jorge A. Saraiva
Topics & Concepts
Lipid oxidationShelf lifeBiomoleculePascalizationChemistryFood productsFood industryFood scienceOxidative phosphorylationBiochemistryBiochemical engineeringHigh pressureAntioxidantEngineering physicsEngineeringMeat and Animal Product QualityMicrobial Inactivation MethodsBee Products Chemical Analysis