Co-oxidation behavior between lipid and protein in muscle food: a review
In recent decades, the oxidation of proteins and lipids in muscle meals has received increased study interest, as it is generally understood that such oxidation affects both the sensory quality and nutritional value of these goods. Lipids are essential components of muscle cell membranes, yet their...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2025-06-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2025.9240110 |
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