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

Research output: Contribution to journal › Journal article › Research › peer-review

63 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	140
Pages (from-to)	134-144
Number of pages	11
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2018.03.011
Publication status	Published - Jun 2018

Access to Document

10.1016/j.meatsci.2018.03.011

Cite this

@article{4f8e05b0f608423ab9bb49e56f961d13,

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",

}

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 -