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Protein and lipid oxidation in parma ham during production
Glykeria Koutina, Sisse Jongberg,
Leif Horsfelt Skibsted
41
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Dive into the research topics of 'Protein and lipid oxidation in parma ham during production'. Together they form a unique fingerprint.
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Agriculture & Biology
degradation
7%
disulfides
12%
flavor
10%
gel electrophoresis
11%
ham
100%
lipid peroxidation
71%
meat production
14%
muscles
8%
myosin
12%
oxidation
27%
polymerization
11%
protein depletion
15%
proteins
29%
thiobarbituric acid-reactive substances
25%
thiols
24%
Medicine & Life Sciences
Disulfides
11%
Electrophoresis
10%
Gels
8%
Hamstring Muscles
93%
Lipids
56%
Meat
11%
Muscles
6%
Myosins
11%
Polymerization
11%
Proteins
31%
Sulfhydryl Compounds
23%
Chemical Compounds
Gel Electrophoresis
12%
Lipid
59%
Oxidation Reaction
38%
Polymerization Reaction
7%
Protein
35%
Protein Disulfide
17%
Thiol
20%