Impact of protein succinylation and myofibrillar protein-lipid co-oxidation interactions on heterocyclic amine formation of thermally processed goose meat.
- DOI
- 10.1016/j.foodres.2026.120260
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120260,
title = {Impact of protein succinylation and myofibrillar protein-lipid co-oxidation interactions on heterocyclic amine formation of thermally processed goose meat.},
author = {Yan X and Ma Z and Zhu Y and Shen J and Zhou C and Du L and Sun Y and Cao J and Pan D and Xia Q},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120260},
url = {https://doi.org/10.1016/j.foodres.2026.120260}
}RIS
TY - JOUR TI - Impact of protein succinylation and myofibrillar protein-lipid co-oxidation interactions on heterocyclic amine formation of thermally processed goose meat. AU - Yan X AU - Ma Z AU - Zhu Y AU - Shen J AU - Zhou C AU - Du L AU - Sun Y AU - Cao J AU - Pan D AU - Xia Q PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120260 UR - https://doi.org/10.1016/j.foodres.2026.120260 ER -
APA
X, Y., Z, M., Y, Z., J, S., C, Z., L, D., Y, S., J, C., D, P., & Q, X. (2026). Impact of protein succinylation and myofibrillar protein-lipid co-oxidation interactions on heterocyclic amine formation of thermally processed goose meat.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120260
Source records
- pubmed · retrieved 2026-09-26T11:48:24.922Z