Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat.
- DOI
- 10.3390/molecules26051264
- Published
- 2021 Feb 26
- Container
- Molecules (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/molecules26051264,
title = {Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat.},
author = {Wu X and Zhang Z and He Z and Wang Z and Qin F and Zeng M and Chen J},
year = {2021},
journal = {Molecules (Basel, Switzerland)},
doi = {10.3390/molecules26051264},
url = {https://doi.org/10.3390/molecules26051264}
}RIS
TY - JOUR TI - Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat. AU - Wu X AU - Zhang Z AU - He Z AU - Wang Z AU - Qin F AU - Zeng M AU - Chen J PY - 2021 JO - Molecules (Basel, Switzerland) DO - 10.3390/molecules26051264 UR - https://doi.org/10.3390/molecules26051264 ER -
APA
X, W., Z, Z., Z, H., Z, W., F, Q., M, Z., & J, C. (2021). Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat.. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules26051264
Source records
- pubmed · retrieved 2026-09-26T14:46:28.196Z