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Modifications of protein-related compounds of beef minced meat treated by high pressure

Claire Guyon1, Valentin Le Vessel1, Anne Meynier2

  • 1GEPEA, UMR CNRS 6144, ONIRIS - Géraudière, CS 82225, 44322, Nantes cedex 03, France.

Meat Science
|April 13, 2018
PubMed

Keywords:
Amino acidHigh pressureMeatProtein carbonylProtein oxidationThiol

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