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The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes
Various processing methods have a great impact on the physiochemical and nutritional properties of meat that are of health concern. Hence, the postmortem processing of meat by different methods is likely to intensify the potential effects on protein oxidation. The influence of meat protein oxidation...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6957445/ https://www.ncbi.nlm.nih.gov/pubmed/31970326 http://dx.doi.org/10.5851/kosfa.2019.e96 |