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Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties
Beef is rich in nutrients and is one of the most important ingredients in the world. But in the process of cooking and heating, the nutrients of beef will change to varying degrees. How temperature affects the oxidation of lipids and proteins in beef, and the modification of amino acid residues is u...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9034085/ https://www.ncbi.nlm.nih.gov/pubmed/35478790 http://dx.doi.org/10.1039/d1ra03151a |