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Monitoring of protein oxidation, fat oxidation and flavor of Tan sheep during postmortem aging: formation and

Lingping Zhang1, Shenghua Hei1, Xueqin Mu1

  • 1College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.

Food Chemistry
|December 23, 2025
PubMed

Keywords:
FlavorLipids oxidationProtein oxidationTan sheep

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