Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere

Sisse Jongberg; Mari Ann Tørngren; Leif Horsfelt Skibsted

doi:10.3390/medicines5010007

Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere

Sisse Jongberg, Mari Ann Tørngren, Leif Horsfelt Skibsted

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Original language	English
Article number	7
Journal	Medicines
Volume	5
Issue number	1
Number of pages	14
ISSN	2305-6320
DOIs	https://doi.org/10.3390/medicines5010007
Publication status	Published - 2018

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10.3390/medicines5010007Licence: CC BY

Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified AtmosphereFinal published version, 618 KBLicence: CC BY

Cite this

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title = "Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Mat{\'e} during Chill-Storage in High-Oxygen Modified Atmosphere",

author = "Sisse Jongberg and T{\o}rngren, {Mari Ann} and Skibsted, {Leif Horsfelt}",

year = "2018",

doi = "10.3390/medicines5010007",

language = "English",

volume = "5",

journal = "Medicines",

issn = "2305-6320",

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AU - Jongberg, Sisse

AU - Tørngren, Mari Ann

AU - Skibsted, Leif Horsfelt

PY - 2018

Y1 - 2018

U2 - 10.3390/medicines5010007

DO - 10.3390/medicines5010007

M3 - Journal article

C2 - 29342928

SN - 2305-6320

VL - 5

JO - Medicines

JF - Medicines

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M1 - 7

ER -