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Impact of lipid content and composition on lipid oxidation ..:
Fuentes, Verónica
;
Estévez, Mario
;
Ventanas, Jesús
.
Food Chemistry. 147 (2014) - p. 70-77 , 2014
Link:
https://doi.org/10.1016/j.foodchem.2013.09.100
RT Journal T1
Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2013.09.100&Exemplar=1&LAN=DE A1 Fuentes, Verónica A1 Estévez, Mario A1 Ventanas, Jesús A1 Ventanas, Sonia PB Elsevier BV YR 2014 SN 0308-8146 JF Food Chemistry VO 147 SP 70 OP 77 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2013.09.100 DO https://doi.org/10.1016/j.foodchem.2013.09.100 SF ELIB - SuUB Bremen
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