Protein oxidation: basic principles and implications for meat quality. [electronic resource]
Producer: 20140317Description: 1191-201 p. digitalISSN:- 1549-7852
- Animals
- Calpain
- Cysteine -- chemistry
- Diet
- Food Handling
- Food Packaging -- methods
- Food Quality
- Humans
- Lipid Peroxidation
- Meat -- adverse effects
- Methionine -- chemistry
- Oxidation-Reduction
- Oxidative Stress
- Oxygen
- Proteins -- chemistry
- Reactive Oxygen Species -- chemistry
- Structure-Activity Relationship
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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