Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
Sam Al‐Dalali, Cong Li, Baocai Xu
Topics & Concepts
Lipid oxidationFood scienceFlavorChemistryCooked meatBiochemistryAntioxidantMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals