Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions.

Luo W, Zhang J, Wu H

DOI: 10.1016/bs.afnr.2025.04.005
Published: 2025
Container: Advances in food and nutrition research
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/bs.afnr.2025.04.005,
  title = {Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions.},
  author = {Luo W and Zhang J and Wu H},
  year = {2025},
  journal = {Advances in food and nutrition research},
  doi = {10.1016/bs.afnr.2025.04.005},
  url = {https://doi.org/10.1016/bs.afnr.2025.04.005}
}

RIS

TY  - JOUR
TI  - Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions.
AU  - Luo W
AU  - Zhang J
AU  - Wu H
PY  - 2025
JO  - Advances in food and nutrition research
DO  - 10.1016/bs.afnr.2025.04.005
UR  - https://doi.org/10.1016/bs.afnr.2025.04.005
ER  -

APA

W, L., J, Z., & H, W. (2025). Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions.. Advances in food and nutrition research. https://doi.org/10.1016/bs.afnr.2025.04.005

Source records

pubmed · retrieved 2026-09-25T12:21:35.821Z