Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing?

Makaleler > Tam Makale · 2019

Yazarlar: Burcu ÖZTÜRK KERİMOĞLU, BERKER NACAK, VASFİYE HAZAL ÖZYURT, Fatma Meltem SERDAROĞLU

JOURNAL OF FOOD BIOCHEMISTRY, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2019, cilt 43