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Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments : A chemical and redox proteomics assessment. / Mitra, Bhaskar; Lametsch, Rene; Akcan, Tolga ; Ruiz Carrascal, Jorge.
I:
Meat Science, Bind 140, 06.2018, s. 134-144.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Mitra, B
, Lametsch, R, Akcan, T
& Ruiz Carrascal, J 2018, '
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment',
Meat Science, bind 140, s. 134-144.
https://doi.org/10.1016/j.meatsci.2018.03.011APA
Mitra, B.
, Lametsch, R., Akcan, T.
, & Ruiz Carrascal, J. (2018).
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment.
Meat Science,
140, 134-144.
https://doi.org/10.1016/j.meatsci.2018.03.011Vancouver
Mitra B
, Lametsch R, Akcan T
, Ruiz Carrascal J.
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment.
Meat Science. 2018 jun.;140:134-144.
https://doi.org/10.1016/j.meatsci.2018.03.011Author
Mitra, Bhaskar ; Lametsch, Rene ; Akcan, Tolga ; Ruiz Carrascal, Jorge. / Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments : A chemical and redox proteomics assessment. I: Meat Science. 2018 ; Bind 140. s. 134-144.
Bibtex
@article{4f8e05b0f608423ab9bb49e56f961d13,
title = "Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment",
author = "Bhaskar Mitra and Rene Lametsch and Tolga Akcan and {Ruiz Carrascal}, Jorge",
year = "2018",
month = jun,
doi = "10.1016/j.meatsci.2018.03.011",
language = "English",
volume = "140",
pages = "134--144",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments
T2 - A chemical and redox proteomics assessment
AU - Mitra, Bhaskar
AU - Lametsch, Rene
AU - Akcan, Tolga
AU - Ruiz Carrascal, Jorge
PY - 2018/6
Y1 - 2018/6
U2 - 10.1016/j.meatsci.2018.03.011
DO - 10.1016/j.meatsci.2018.03.011
M3 - Journal article
C2 - 29558677
VL - 140
SP - 134
EP - 144
JO - Meat Science
JF - Meat Science
SN - 0309-1740
ER -
