γ-glutamic semialdehyde (ggs)

Explore academic connections and research related to this keyword

94
Views
2
Total Connections
Search More Keywords

Related Articles & Bibliographies

1
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

Related Journals

Journal of food biochemistry
ISSN: 01458884 880 views

Related Research Groups

No Research Groups Found

No research groups are currently associated with this keyword.

Explore Related Keywords

olive oil protein oxidation heat-treated turkish sausage in vitro digestibility sucuk α-aminoadipic semialdehyde (aas)