free thiol group

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Unsaturated fat fraction from lard increases the oxidative stability of minced pork.
Liu, Miao;Lampi, Anna-Maija;Ertbjerg, Per;
2018 Meat science DOI: S0309-1740(17)31554-... 211 views

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Meat science
ISSN: 1873-4138 576 views

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tbars protein oxidation α-tocopherol dry fractionation