Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing?
Year: 2019
Type: article
Source: Journal of Food Biochemistry
DOI: 10.1111/jfbc.13007
Institutions: Ege University, Usak University, Near East University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2968093152