| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539427 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠The proteomics is a powerful toll to identify markers of lipid oxidation in meat. ⺠Redoxins and annexins are good markers of lipid oxidation in meat. ⺠To predict oxidations in meat a combination of several markers is essential.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
T. Sayd, C. Chambon, E. Laville, B. Lebret, H. Gilbert, Ph. Gatellier,