heat-treated turkish sausage

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

Öztürk-Kerimoğlu, Burcu;Nacak, Berker;Özyurt, Vasfiye Hazal;Serdaroğlu, Meltem;

2019 Journal of food biochemistry DOI: 10.1111/jfbc.13007 237 views

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Journal of food biochemistry

ISSN: 01458884 886 views

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olive oil protein oxidation in vitro digestibility sucuk α-aminoadipic semialdehyde (aas) γ-glutamic semialdehyde (ggs)