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

Articles > Article · 2019

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

JOURNAL OF FOOD BIOCHEMISTRY, Journal Indexed in SCI Expanded, International, 2019, vol 43