Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat

Literals

bibo:volume
- 215
dcterms:contributor
- Carvalho R.H., Ida E.I., Madruga M.S., Martinez S.L., Shimokomaki M., Estevez M.
ou:bibtex
- @article{Carvalho_2016, doi = {10.1016/j.foodchem.2016.07.182}, url = {http://dx.doi.org/10.1016/j.foodchem.2016.07.182}, year = 2016, month = {jul}, publisher = {Elsevier {BV}}, author = {Rafael H. Carvalho and Elza I. Ida and Marta S. Madruga and Sandra L. Mart{\'{\i}}nez and Massami Shimokomaki and Mario Est{\'{e}}vez}, title = {Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative ({PSE}) poultry meat}, journal = {Food Chemistry} }
bibo:eissn
- 1873-7072
bibo:doi
- 10.1016/j.foodchem.2016.07.182
dcterms:creator
- Carvalho R.H.
vivo:identifier
- 2017-55
bibo:page_range
- 129-137
ou:eid
- 2-s2.0-84979914252
bibo:issn
- 0308-8146
fabio:hasPublicationYear
- 2017
dcterms:publisher
- Food Chemistry
ou:tipoPublicacion
- Article
dcterms:title
- Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84979914252&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/5563900/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84979914252&origin=inward