Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Literals

ou:bibtex
- @article{Silva_2016, doi = {10.1007/s13197-016-2287-8}, url = {http://dx.doi.org/10.1007/s13197-016-2287-8}, year = 2016, month = {jul}, publisher = {Springer Nature}, author = {F{\'{a}}bio A. P. Silva and Valqu{\'{\i}}ria C. S. Ferreira and Marta S. Madruga and Mario Est{\'{e}}vez}, title = {Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken}, journal = {J Food Sci Technol} }
dcterms:creator
- Silva F.A.P.
dcterms:contributor
- Silva F.A.P.; Ferreira V.C.S.; Madruga M.S.; Estevez M.
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84979598461&origin=inward
bibo:page_range
- 3137-3146
bibo:eissn
- 0975-8402
bibo:issn
- 0022-1155
fabio:hasPublicationYear
- 2016
bibo:doi
- 10.1007/s13197-016-2287-8
ou:eid
- 2-s2.0-84979598461
vivo:identifier
- 2016-36
dcterms:publisher
- Journal of Food Science and Technology
ou:tipoPublicacion
- Article
dcterms:title
- Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84979598461&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/5563868/
bibo:volume
- 53