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Protein oxidation in muscle foods: a review
Marianne Lund Lametsch
, Marina Heinonen, Caroline Pascale Baron, Mario Estévez
571
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Keyphrases
Protein Oxidation
100%
Muscle Protein
50%
Food Systems
33%
Redox-active
16%
Degenerative Disease
16%
Meat Quality
16%
Oxidation Mechanism
16%
Carbonyl
16%
Human nutrition
16%
Interaction Mechanism
16%
Oxidative Modification
16%
Vitamin E
16%
Food Scientist
16%
Complex Interactions
16%
Meat Quality Traits
16%
Phenolic Compounds
16%
Living Tissue
16%
Food Science
Protein Oxidation
100%
Muscle Foods
100%
Muscle Protein
66%
Meat Quality
33%
Food systems
33%
Antioxidant
16%
Phenolic Compound
16%
Tocopherol
16%
Human Nutrition
16%
Protein Functionality
16%