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Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation

Guofeng Jin1, Lichao He, Xiang Yu

  • 1National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, PR China. guofeng.Jin@yahoo.com.cn

Food Chemistry
|July 23, 2013
PubMed

Keywords:
Antioxidant enzyme activitiesDry-salted baconSalt contentTBARSTemperature

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