PUBLICACIÓN

Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

ACCEDER A LA PUBLICACIÓN: Orcid

Bhaskar Mitra, Rene Lametsch, Tolga Akcan, Jorge Ruiz-Carrascal

2018


DOI

10.1016/j.meatsci.2018.03.011

BIBTEX

@article{Mitra_2018, doi = {10.1016/j.meatsci.2018.03.011}, url = {https://doi.org/10.1016%2Fj.meatsci.2018.03.011}, year = 2018, month = {jun}, publisher = {Elsevier {BV}}, volume = {140}, pages = {134--144}, author = {Bhaskar Mitra and Rene Lametsch and Tolga Akcan and Jorge Ruiz-Carrascal}, title = {Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment}, journal = {Meat Science} }


AUTORES DE LA UEX