Lipid and protein oxidation of foods and their implications on food quality, health, and diseases.

Abeyrathne EDNS, Huang X, Ahn DU

DOI: 10.1016/bs.afnr.2026.07.003
Published: 2026
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.2026.07.003,
  title = {Lipid and protein oxidation of foods and their implications on food quality, health, and diseases.},
  author = {Abeyrathne EDNS and Huang X and Ahn DU},
  year = {2026},
  journal = {Advances in food and nutrition research},
  doi = {10.1016/bs.afnr.2026.07.003},
  url = {https://doi.org/10.1016/bs.afnr.2026.07.003}
}

RIS

TY  - JOUR
TI  - Lipid and protein oxidation of foods and their implications on food quality, health, and diseases.
AU  - Abeyrathne EDNS
AU  - Huang X
AU  - Ahn DU
PY  - 2026
JO  - Advances in food and nutrition research
DO  - 10.1016/bs.afnr.2026.07.003
UR  - https://doi.org/10.1016/bs.afnr.2026.07.003
ER  -

APA

EDNS, A., X, H., & DU, A. (2026). Lipid and protein oxidation of foods and their implications on food quality, health, and diseases.. Advances in food and nutrition research. https://doi.org/10.1016/bs.afnr.2026.07.003

Source records

pubmed · retrieved 2026-09-25T12:23:34.045Z