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Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A

Jiamei Wang1,2,3,4, Na Wu1,2,3,4, Yao Yao1,2,3,4

  • 1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China.

Food Chemistry: X
|April 28, 2025
PubMed

Keywords:
Livestock productsProcessingProtein oxidationQualityStorage

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