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Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect

Burcu Öztürk-Kerimoğlu1, Berker Nacak1,2, Vasfiye Hazal Özyurt3

  • 1Engineering Faculty, Food Engineering Department, Ege University, Izmir, Turkey.

Journal of Food Biochemistry
|August 14, 2019
PubMed

Keywords:
heat-treated Turkish sausagein vitro digestibilityolive oilprotein oxidationsucukα-aminoadipic semialdehyde (AAS)γ-glutamic semialdehyde (GGS)

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