Influence of Culinary Practices on Protein and Lipid Oxidation of Chicken Meat Burgers During Cooking and in Vitro Gastrointestinal Digestion

AuthID
 P-00S-4RW
5
Author(s)
Tipo de Documento
Article
Year published
2020
Publicado
in FOOD AND CHEMICAL TOXICOLOGY, ISSN: 0278-6915
Volume: 141, Páginas: 111401 (11)
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Scopus®
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Publication Identifiers
Pubmed: 32437894
SCOPUS: 2-s2.0-85084846311
Wos: WOS:000541110800032
Source Identifiers
ISSN: 0278-6915
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