Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy

This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the following as MIR). As a main objective, marker compounds from 23 foals were ex...

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Detalles Bibliográficos
Autores principales: Jáuregui-López, Irati, Zulategi, Fernando, Beriain, María José, Sarriés, María Victoria, Beruete, Miguel, Insausti, Kizkitza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764215/
https://www.ncbi.nlm.nih.gov/pubmed/33317008
http://dx.doi.org/10.3390/foods9121828

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764215/
https://www.ncbi.nlm.nih.gov/pubmed/33317008
http://dx.doi.org/10.3390/foods9121828

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