Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments:  A chemical and redox proteomics assessment

Bhaskar Mitra; Rene Lametsch; Tolga  Akcan; Jorge Ruiz Carrascal

doi:10.1016/j.meatsci.2018.03.011

Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

Bhaskar Mitra, Rene Lametsch, Tolga Akcan, Jorge Ruiz Carrascal

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

63 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	140
Sider (fra-til)	134-144
Antal sider	11
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2018.03.011
Status	Udgivet - jun. 2018

Adgang til dokumentet

10.1016/j.meatsci.2018.03.011

Citationsformater

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title = "Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment",

author = "Bhaskar Mitra and Rene Lametsch and Tolga Akcan and {Ruiz Carrascal}, Jorge",

year = "2018",

month = jun,

doi = "10.1016/j.meatsci.2018.03.011",

language = "English",

volume = "140",

pages = "134--144",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

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TY - JOUR

T1 - Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments

T2 - A chemical and redox proteomics assessment

AU - Mitra, Bhaskar

AU - Lametsch, Rene

AU - Akcan, Tolga

AU - Ruiz Carrascal, Jorge

PY - 2018/6

Y1 - 2018/6

U2 - 10.1016/j.meatsci.2018.03.011

DO - 10.1016/j.meatsci.2018.03.011

M3 - Journal article

C2 - 29558677

VL - 140

SP - 134

EP - 144

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -